Feta, Ricotta & Swiss Chard Frittata
Found this recipe in donna hay magazine, and I just happened to have all the ingredients this recipe called for. I did make a few changes and cook it differently. The frittata came out delicious, but next time I will cook it on the stove top first to give a nicely browed bottom, then broil at the last a few minutes.
Yield
3 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
divided |
|
| 1 | large |
red onion
sliced, or 2 medium ones |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | clove |
garlic
thinly sliced, 1 large clove |
|
| ½ | cup |
mushrooms, button
sliced, 4 to 6, optional |
|
| 1 | bunch |
swiss chard
well washed, stems sliced and leaves coarsely chopped |
*
|
| 6 | slices |
bread
sandwich bread, torn into pieces |
|
| ¾ | cup |
ricotta cheese
|
|
| ½ | cup |
feta cheese
crumbled |
|
| 4 | large |
eggs
|
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
divided |
|
| 1 | large |
red onion
sliced, or 2 medium ones |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | clove |
garlic
thinly sliced, 1 large clove |
|
| 118 | ml |
mushrooms, button
sliced, 4 to 6, optional |
|
| 1 | bunch |
swiss chard
well washed, stems sliced and leaves coarsely chopped |
*
|
| 6 | slices |
bread
sandwich bread, torn into pieces |
|
| 177 | ml |
ricotta cheese
|
|
| 118 | ml |
feta cheese
crumbled |
|
| 4 | large |
eggs
|
|
| 237 | ml |
milk
|
|
Directions
Preheat the oven to 400℉ (200℃).
Toss the sliced onions, 1 tablespoon of oil, salt and black pepper on a large baking sheet until well coated.
Spread the onion slices evenly and roast for about 25 minutes until the edges of the onions start to become brown, stirring once after 15 minutes. Set aside.
Add the remaining oil in a large skillet over medium-high heat until hot.
Cook the garlic for about 40 seconds until very fragrant.
Add the mushrooms and the stems of swiss chard, stirring often, and cook until the mushrooms are soft and the stems are tender 3 to 5 minutes.
Add the swiss chard leaves, and cook for 2 to 3 minutes until the leaves are wilted.
Season with salt and black pepper to taste.
In a large bowl, with a rubber spatula mix together bread, ricotta cheese, feta cheese, cooked mushroom - swiss chard mixture, and roasted onions until well combined.
Place the mixture evenly into a 8 to 10-inch oven proof cast iron pan or nonstick skillet.
Whisk together the eggs and milk in the same mixing bowl until well blended.
Pour the liquid mixture over the filling in the pan.
Bake in 400℉ (200℃) for 20 minutes, lower the oven temperature to 350℉ (180℃) F and bake for another 25 minutes or longer until the frittata is set and the top starts to brown.
At the last 1 or 2 minutes, turn on the broiler to brown the top more if needed.
Cool for about 10 minutes, cut into wedges and serve warm.
The handle of the pan will be hot for a while, make sure to use oven mitt or kitchen towel to cover it every time before you touch the handle.
