Ruby swiss chard frittata - country living

6 servings

Ingredients

Quantity Ingredient
1½ pounds Ruby or rhubarb Swiss chard or a combination of chard
8 Large eggs
1 cup Half-and-half
½ teaspoon Ground nutmeg
¼ teaspoon Salt
⅛ teaspoon Ground black pepper
3 tablespoons Butter or margarine
⅓ cup Pine nuts
¼ pounds Thinly sliced Swiss cheese, cut into strips

Directions

1. Rinse Swiss chard in water until thoroughly clean. Remove stems from leaves; set stems aside. Place leaves in 8-quart saucepot; cover and cook over medium heat with the water that clings to the leaves, stirring several times, until leaves are wilted--about 5 minutes.

2. Meanwhile, thinly slice enough of reserved chard stems to measure 3 C. (Use any leftover stems in soup recipes.) When chard leaves are tender; drain in colander. Cool and squeeze leaves by the handfuls to remove as much moisture as possible. Coarsely chop chard leaves.

3. In large bowl, combine eggs, half-and-half, nutmeg, salt, and pepper. In 9-inch skillet with ovenproof handle, heat 1 T butter over medium heat. Add chard steins and saute just until tender. Stir chopped chard leaves and sauteed sterns into egg mixture.

4. Heat oven to 350'F. In same skillet, melt 1 T butter over medium heat. Add pine nuts and saute until golden; stir pine nuts into egg mixture. Add remaining 1 T butter to skillet, swirling to grease side of pan. Pour in half of the egg mixture; sprinkle with half the Swiss cheese strips. Add remaining egg mixture; cover and cook frittata over low heat 15 minutes or until bottom is set.

5. Bake frittata, uncovered, 8 to 10 minutes or until eggs are set.

Dot the top with remaining strips of Swiss cheese and bake a minute longer. Remove frittata from oven; let stand 5 minutes. To serve, cut frittata into wedges and serve from skillet.

Country Living/June/90 Scanned & fixed by DP & GG

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