Ingredients:
- 3 Tbs. olive oil
- 2 large yellow onions, halved and very thinly sliced
- 3 Tbs. unsalted butter
- 1/2 bunch Swiss chard, ribs removed and leaves chopped
- Salt and freshly ground pepper, to taste
- 10 eggs
- 1/2 cup heavy cream
- 2 Tbs. minced fresh flat-leaf parsley, plus sprigs for garnish
- 1 cup grated Gruyère cheese
Directions:
In the deep half of a frittata pan over medium heat, warm the olive oil. Add the onions, cover with the shallow half of the frittata pan and cook, stirring occasionally, until the onions are completely limp, 10 to 15 minutes. Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not let them burn. Remove from the heat and let cool. You will need 6 Tbs. of the caramelized onions for the frittata; reserve the rest for another use. They will keep, covered and refrigerated, for up to 3 days.
In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the Swiss chard and a pinch of salt. Cover with the shallow half of the frittata pan and cook until wilted, 3 to 4 minutes. Drain the chard in a colander and let cool.
In a bowl, whisk together the eggs, cream, salt, pepper and minced parsley. Stir in the chard, cheese and the 6 Tbs. caramelized onions.
In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the egg mixture and cook, using a rubber spatula to quickly and lightly stir the eggs in a small circular motion, until most of the liquid has cooked off but the eggs are not completely solidified, 7 to 10 minutes.
In the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are firm and set, about 3 minutes. Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish with parsley sprigs and serve warm or at room temperature. Serves 4.
In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the Swiss chard and a pinch of salt. Cover with the shallow half of the frittata pan and cook until wilted, 3 to 4 minutes. Drain the chard in a colander and let cool.
In a bowl, whisk together the eggs, cream, salt, pepper and minced parsley. Stir in the chard, cheese and the 6 Tbs. caramelized onions.
In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the egg mixture and cook, using a rubber spatula to quickly and lightly stir the eggs in a small circular motion, until most of the liquid has cooked off but the eggs are not completely solidified, 7 to 10 minutes.
In the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are firm and set, about 3 minutes. Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish with parsley sprigs and serve warm or at room temperature. Serves 4.
Williams-Sonoma Kitchen.