Apicius' Frittata Di Bietole

1. 1

   Bring a pot of salted water to boil and cook the Swiss chard over moderate heat for about 10 minutes Drain well and squeeze out excess moisture, chop coarsely.

2. 2

   Beat the eggs in a bowl and season with salt and pepper.

3. 3

   Stir in cheese and followed by prosciutto and cooked Swiss chard.

4. 4

   Heat the oil in a fairly large nonstick skillet with onion over moderate head.

5. 5

   Pout in the egg mixture and cook for about 5 mins, until the eggs have set and the underside is browned.

6. 6

   Turn the frittata by placing a large plate over it, turn upside down then slide the egg back into the pan, browned side up.

7. 7

   Cook for 3-4 mins more.

8. 8

   Take the frittata out onto a heated serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.