Frittata di bietole. This is one of the myriad of  recipes for frittate or Italian style omelettes. If you can’t find swiss chard, fresh spinach would be a good substitute.

• 6 eggs
• 1 kg of swiss chard, only the green leaves, use the stalks for something else.
• 1 clove  of garlic
• 1 small onion
• A handful of fresh marjoram leaves or about a teaspoon of dried (optional)
• 100g of grated parmesan
• Salt and pepper

Fry the whole clove of garlic and the finely chopped onion gently in a little olive oil. After a few minutes, when the clove is lightly brown, remove it and discard. Add the chard and marjoram if used. Season with salt and pepper. Cook gently for a few minutes until the chard is completely wilted. You don’t have to add any water, the water left clinging to the leaves after washing should be enough.

Allow to cool and squeeze out as much water as possible. Mix together the lightly beaten eggs, the chard and the cheese.

Heat a large frying pan to a medium. Add a couple of table spoons of oil an add the egg mixture. Fry until the top has started to set.

Flip the frittata by placing a large plate on top. Turn out onto the plate and then slide back into the pan. Finish off for a couple of minutes. Can be eaten hot or cold.

Filed under: Antipasto, Eggs, Fritatta, Garlic, Grana, Marjoram, Onion, Parmigiano, Recipe, Secondo - second course, Swiss chard, Vegetarian Tagged: Antipasto, frittata, Italian recipe, omelette, second course, Secondo, swiss chard, vegetarian