Frittata alle Erbe

This is my favorite frittata recipe. I cut it out of Gourmet Magazine (or maybe it was Bon Appetit) a long time ago and I’m glad I did since it’s nowhere to be found on their website. Getting all the ingredients can be a bit of a challenge but the flavors go together so well it’s worth it. If you can’t find Swiss chard (or if it’s outrageously expensive as it often is) use more spinach, but don’t skimp on the other ingredients or you won’t get the same results. It’s good warm or at room temperature so it’s another good option for a packed lunch.

Ingredients

2 tablespoons extra-virgin olive oil

1 medium fennel bulb, trimmed, halved, thinly sliced

1 medium onion, thinly sliced

1 large leek (white and pale green parts only) thinly sliced

1 bunch Swiss chard leaves, stems and ribs removed, chopped

6 ounces ready-to-use spinach, chopped

4 large eggs, room temperature

1 tablespoon chopped fresh mint

1 teaspoon salt

Preparation

Set Global Sun Oven out to preheat.

Heat oil in a large pot over medium heat. Add fennel, onion, and leek; sauté until onion is tender, about 5 minutes. Stir in chard and spinach. Cover and transfer to Sun Oven. Cook until all vegetables are very tender, about 30 minutes. Remove pot from Sun Oven, leave Sun Oven out. Allow vegetables to cool slightly.

Whisk eggs, mint, and salt in a medium bowl. Mix in cooled vegetables. Coat a skillet or pie tin with cooking spray. Pour egg mixture into skillet spreading it out evenly. Cover and cook in Sun Oven until set in the center and beginning to brown, about 40 minutes.

Remove from Sun Oven. Run a spatula around the sides of the frittata. Cover the skillet with a plate. Invert frittata onto plate. Cut into slices. Can be served warm or at room temperature.

Makes 6 servings.

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