Swiss chard is a great substitute for spinach, which is great because spinach doesn't like the warm weather but Swiss chard does just fine in the summer. Swiss chard is just one of several vegetables that are great in frittata. A friend's daughter wouldn't eat chard until they made it in a frittata with potatoes and now she regularly requests chard to make that dish.
Frittata with Swiss chard: The Moosewood Restaurant New Classics Cookbook has a nice guideline for making this frittata.
The basic idea is usually a starch (rice, potatoes or bread) topped with vegetables (sautéed or roasted), some cheese, and usually some herbs, all held together with egg custard... They can be cooked in the oven or in a skillet on the stove-top.
- 3 cups cooked rice, already roasted potatoes cut into chunks, or 2 cups croutons or toasted bread cubes for a 1-in layer
- 1-2 cups onions, roasted or sautéed
- 1-2 cups other vegetables, e.g. including Swiss chard, sautéed, steamed, or roasted. (Roast vegetables at about 400 degrees.)
- 1 cup shredded cheese
- 6 eggs
- 1.5 cups milk
- 3 oz cream cheese, softened
- ½ tsp salt
- Prepare rice, potatoes, or bread crumbs and make a 1-inch layer in a 7 x 11 inch or 9 x 9 inch baking pan or a 10 inch skillet
- Top with the onions, other vegetables, and sprinkle cheese over all.
- Prepare custard and pour over the other ingredients in the pan.
- In a skillet, cook on medium low without stirring, until the edges are firm and pulling away from the sides of the pan until it is mostly cooked with the top still slightly undercooked. Place the skillet under the broiler for 3 to 5 minutes, until the top is firm and beginning to brown.
- When cooking in the oven, the vegetables can be roasted at 400 degrees and when the ingredients are layered into the pan and covered with the custard, the frittata is baked at 350 degrees for about 45 minutes, until the custard is set and the top is golden brown.
- Can be served hot or at room temperature.
Swiss chard patties - A friend recently told me about making Swiss chard patties with egg and parmesan cheese. I haven't managed to get her recipe yet but a quick internet search shows several recipes. Here is a wordy but interesting one that looks very tasty and another take on the patties that looks a little less oily