Zucchini Frittata

April 19, 2009 at 10:10 am (basil, Breakfast, eggs, garlic, onion, oregano, oven, parmesan, pepper, spinach, stovetop, summer squash, Swiss chard, zucchini)

This recipe calls for zucchini and chard, but you can substitute any summer squash for the zucchini, and spinach for the chard.

2 T vegetable oil
1 small onion, finely chopped
1 clove garlic, minced
2 large Swiss chard leaves (including stems), coarsely chopped
1 medium zucchini, coarsely chopped
6 eggs
1/8 t pepper
1/4 t dry basil
1/4 t oregano
1 C (3 oz) grated Parmesan cheese
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Heat oil in a wide frying pan over medium-high heat. Add onion, garlic, chard and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly.

Beat eggs lightly with pepper, basil and oregano. Stir in cheese and vegetables. Pour into a greased 9″ pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and browned. Serve hot or at room temperature. Makes 6 servings.

Leave a Comment

Sauteed Greens and Ricotta Sandwich

March 31, 2009 at 4:24 pm (dried currants, garlic, Main Dish, olive oil, oven, parmesan, pepper, red pepper flakes, red wine vinegar, ricotta cheese, salt, Sandwiches, stovetop, Swiss chard, whole-grain sourdough bread)

Work: 5 minutes
Total: 20 minutes
Makes: 4 paninis

8 slices whole-grain sourdough bread
2 T olive oil, divided
1 cup (8 oz) part-skim ricotta
1/4 cup (1 oz) shredded Parmesan
1/4 t red pepper flakes
Salt and pepper
2 cloves garlic, thinly sliced
8 cups (10-oz bunch) red or green Swiss chard, coarsely chopped
1/3 cup dried currants
2 T red wine vinegar
2 T water
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Brush bread with 1 tablespoon olive oil; toast in oven or toaster. Meanwhile, stir together ricotta, Parmesan and red pepper flakes, and season with salt and pepper. Divide ricotta mixture between 4 pieces of toast.

2. In a nonstick skillet over medium-high heat, toss together 1 tablespoon olive oil, garlic and greens; season lightly with salt. Toss occasionally until just starting to wilt, about 3 minutes. Add currents, vinegar and water and cook until liquid is absorbed and greens are tender, about 5 minutes.

3. Top ricotta toasts with greens and the other pieces of toast; serve hot.

Leave a Comment