Recipe courtesy of Food Network Kitchen
Swiss Chard-Salami Frittata
Total:
40 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat the oven to 400 degrees F. Place the potatoes in a pot, cover with cold water and season with salt. Bring to a boil; reduce the heat to medium and simmer until just tender, about 10 minutes. Drain and set aside.

Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the onion; cook, stirring occasionally, until soft, 7 minutes. Add 1 more tablespoon oil, the chard and 1/4 teaspoon salt. Cook, stirring occasionally, until the chard is tender and any liquid has evaporated, 5 minutes; transfer to a large bowl and gently stir in the potatoes, eggs, 1/4 teaspoon salt, and pepper to taste.

Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Pour in the egg mixture and top with the soppressata. Cook until the edges start to set, 3 minutes. Transfer to the oven and bake until golden and set, about 12 minutes.

Place the bread on a parchment-lined baking sheet; top with the cheese and parsley. Bake until the cheese is bubbling, 5 minutes. Serve with the frittata.

Photograph by Justin Walker

IDEAS YOU'LL LOVE

Turkey Frittata

Recipe courtesy of Food Network Kitchen

Frittata

Recipe courtesy of Ree Drummond

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Swiss Meringue Buttercream

Recipe courtesy of Ron Ben-Israel

Swiss and Bacon Dip

Recipe courtesy of Rachael Ray

Potato Basil Frittata

Recipe courtesy of Ina Garten

Valerie's Brunch Frittata

Recipe courtesy of Valerie Bertinelli

Neely's Chickpea, Ham and Swiss Chard Soup

Recipe courtesy of Gina Neely|Pat Neely

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking