The Meat Lover's Meatless Cookbook - Kim O'Donnel [30]
In a 12-inch ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook until slightly softened, about 5 minutes. Add the chard, toss to coat with the onions, and allow to wilt. Season with the nutmeg and the remaining ¼ teaspoon of salt.
Remove the chard mixture from the skillet and combine with the eggs. Stir to mix well.
Wipe out the skillet and heat the remaining oil over medium-high heat. Pour the chard mixture into the skillet and tilt to ensure even distribution. Cover, lower the heat to medium, and cook until the eggs are just set, about 15 minutes, occasionally running a spatula around the edges.
Zucchini
1 large zucchini, sliced into very
thin rounds (⅛ inch if
possible) (about 2 cups)
¼ cup fresh parsley, chopped
finely, and/or ¼ cup fresh mint
leaves (optional, a really nice
extra add-on)
¼ teaspoon salt
Ground black pepper
ZUCCHINI VARIATION
In a 12-inch ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook until slightly softened, about 5 minutes.
Add the zucchini rounds and sauté, in batches if necessary, until tender and just slightly softened but not yet browned, 5 to 8 minutes. Stir in the parsley (and/or mint, if using), plus the salt and pepper, and set aside to cool for 5 minutes.
Remove the zucchini mixture from the skillet and combine with the eggs. Stir to mix well.
Wipe out the skillet and heat the remaining oil over medium-high heat. Pour the zucchini mixture into the skillet and tilt to ensure even distribution. Cover, lower the heat to medium, and cook until the eggs are just set, about 15 minutes, occasionally running a spatula around the edges.
Potato
3 medium-size potatoes (Yukon
Gold or Yellow Finn
recommended), sliced very
thinly (about 2 cups)
2½ teaspoons salt
1 to 2 cloves garlic, minced
Needles from 2 fresh rosemary
sprigs, chopped finely
POTATO VARIATION
Bring 8 cups of water to a boil with 2 teaspoons of the salt. Add the potatoes and parboil for 4 minutes. With a skimmer or sieve with a handle, extract the potatoes and run under cold water.
Transfer the potatoes to a rack to dry out for a few minutes. Pat with a towel if necessary.
In a 12-inch ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook until slightly softened, about 5 minutes.
Add the potatoes, and sauté, in batches if necessary, until tender and even a little bit browned, about 8 minutes. Stir in the garlic, rosemary, and remaining salt and pepper and cook for an additional 1 to 2 minutes, stirring regularly. Turn off the heat and allow to cool for 5 minutes.
Remove the potato mixture from the skillet and combine with the eggs. Stir to mix well.
Wipe out the skillet and heat the remaining oil over medium-high heat. Pour the potato mixture into the skillet and tilt to ensure even distribution. Cover, lower the heat to medium, and cook until the eggs are just set, about 15 minutes, occasionally running a spatula around the edges.
FINISHING IN THE OVEN
If using cheese, add it now, sprinkling evenly over the top.
Set the oven to the broiler setting. Transfer the pan to the oven (if the skillet handle is rubber, cover with aluminum foil) and broil for 3 to 4 minutes, until the top of the frittata is evenly browned.
Remove from the heat and slice into wedges. Serve with gazpacho.
Makes 6 servings
GAZPACHO
Gazpacho had its start in the Arab world as a bread-based soup, flavored with garlic, olive oil, vinegar, and salt. Tomatoes and peppers weren’t part of the recipe until explorers brought them back from the New World. Purists will tell you that a “genuine” gazpacho includes tomatoes, garlic, bread, olive oil, salt, and vinegar. But really, the beauty of gazpacho is that you can add or subtract whatever you want. If you