Cooking a Layered Frittata
Inspired by the refined flavors of Nice, France, this frittata combines layers of tomatoes, Swiss chard, shredded cheese and niçoise olives with beaten eggs to produce an attractive and delicious dish. The vegetables are first sautéed, then the ingredients are layered separately in the deep half of the frittata pan and topped with some of the eggs.
The frittata is cooked briefly before the next layer of ingredients and eggs is added. The partially cooked frittata is then flipped into the shallow half of the pan.
Then the pan is transferred to a hot oven to finish cooking the frittata. The result is a beautifully striated dish that is layered with flavors.