Frittata With Chard And Roasted Red Peppers
Recipe By: Breakfast Recipes at http://www.cooksrecipes.com
1 bunch Swiss chard
1 medium leek; cleaned, chopped
2 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon minced fresh thyme
1 teaspoon minced fresh marjoram
1 teaspoon salt
2 medium red bell peppers; roasted, seeded and chopped
6 eggs
1/2 cup 2% milk
1 1/4 cups fresh bread crumbs
1 1/4 cups shredded fontina cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly-ground black pepper
Preheat oven to 350 F. Grease a 9-inch square baking pan. Wash
chard and remove tough ribs; pat dry. Roughly chop and set aside. In a
large skillet, saute leeks in butter and oil over medium heat until
soft. Add chard, thyme, marjoram and salt and saute approximately 5
minutes until chard is wilted. Remove from heat, stir in roasted peppers
and cool. In a large bowl, beat eggs with milk; add bread crumbs,
fontina cheese, Parmesan cheese and pepper. Stir in chard mixture. Pour
in prepared baking pan and bake for 40 minutes until center is set.
Serve warm or at room temperature. This recipe yields 6 servings.
Comments: Swiss chard comes in many varieties; be on the lookout for the
red-tinged ruby chard or the multicolored rainbow chard to brighten up
your frittata.
Formatted by Joe Comiskey - [email hidden]
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/