This is a really fun recipe to make! And much quicker than a frittata cooked in the oven. I love how it looks all layered and that texture it has.
What you need:
- a bunch of swiss chard, or kale
- 4 eggs
- half a cup of cheese
- oil, salt & pepper
Cut the stems off the rainbow chard, but leave the leaves intact. Use the stems for another dish, they add a great crunch to salads or you can sautee them in butter.
Heat a cast iron or non-stick pan over medium high heat. Whisk the eggs and seasonings together. Put a glug of oil in the pan. Dip each leaf into the egg mixture, and layer in the pan. Sprinkle cheese in between each layer, like a lasagna. Continue until you run out of leaves!
Use a spatula to lightly push down all the leaves to create one mass. Then use a spatula to flip the frittata over in the pan. You can put it on a dish and then flip it as well. Cook for another 5 minutes until firm. Serve warm, or serve cooled. Either is delicious!
You can use any leafy green, I quite like this with kale as well.