The middle rib on the chard is more fibrous than the delicate leaf so be sure to cut it away slice it crosswise and cook it first. Cut the chard stems crosswise into slices 1 4 inch 6 mm thick. Cover and cook for 5 minutes. Sauté over medium heat until tender and bright. Add onions season with salt and pepper and cook stirring until tender 12 to 15 minutes.
Add the chopped leaves and saute until tender 2 to 3 minutes. Swiss chard swiss chard is a vegetable that i love especially that vibrantly coloured bright lights rainbow chard and this frittata is a great way to use up a whole bunch before it wilts in your refrigerator. Add the chard leaves and stir to combine. Wash the swiss chard but do not dry all the way and chop the stems off the leaves. Remove chard stems and cut leafs into small 1 2 wide strips.
Pour in the egg and chard mixture and spread evenly around the pan. Let eggs cook completely on the bottom then using a spatula flip egg chard pancake and cook thoroughly on opposite side. Spread evenly through pan and pour scrambled eggs on top. In a large fry pan over medium heat warm 2 tablespoons of the olive oil. Add the chard stems season with salt and saute about 4 minutes.
-
RELATED ARTICLE :
- easy bake fish
- easy baked fish fillets
- easy horseshoes drawing
Whisk eggs together and add. Coarsely chop the stems and keep. In a 12 inch nonstick skillet heat oil over medium high heat. Reduce heat to medium and add the stems of the chard. Cook the onions and chard stems over medium heat for.
I also love spinach and feta frittata tomato and zucchini frittata and bell pepper and potato frittata. Preheat the oven to 350 degrees. Or you can serve it for breakfast or brunch it s easy to make ahead and reheat before serving. I also love spinach and feta frittata tomato and zucchini frittata and bell pepper and potato frittata. Whisk eggs together and add.
Or you can serve it for breakfast or brunch it s easy to make ahead and reheat before serving. Cook for another 2 to 3 minutes. Pour in the egg and chard mixture and spread evenly around the pan. Add the chopped leaves and saute until tender 2 to 3 minutes. The middle rib on the chard is more fibrous than the delicate leaf so be sure to cut it away slice it crosswise and cook it first.
