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Chard and Salami Frittata
Chard and Salami Frittata
(Frittata di Bietole e Salame)
 
 
Ingredients:

6 large eggs
3 tablespoons freshly grated Pecorino Romano or Parmigiano cheese, divided
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
2 ounces thinly sliced Italian Genoa salami, cut into 1/2-inch pieces (about 2/3 cup)
1 garlic clove, minced 

Directions:

Preheat broiler.

Whisk all the eggs, 1 and 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

Heat olive oil in medium nonstick broiler proof skillet over medium heat.

Add onion and saute until tender but not brown, about 6 minutes.

Add Swiss chard in 3 batches; toss until each begins to wilt before adding next.

Sprinkle with salt and pepper.

Saute until any liquid in skillet evaporates.

Increase heat to medium high; add salami and garlic to skillet and stir 1 minute.

Add eggs to skillet; stir to distribute evenly.

Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes.

Sprinkle remaining 1 and 1/2 tablespoons cheese over top.

Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.

Using flexible spatula, loosen frittata around edges.

Slide frittata out onto platter.

Serve warm or at room temperature. Makes 6 to 8 appetizer or 4 main-course servings.

That's it!
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