Frittata with salami and chard
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 473, total fat 23 G., saturated fats G., proteins 26 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 473, total fat 23 G., saturated fats G., proteins 26 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
Frittata with salami and chard - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 eggs and 10 egg whites, lightly beaten
- Coarse salt
- 3 tbsp. extra virgin olive oil
- 1 onion, thinly sliced
- 1 bunch of Swiss chard, stems removed, leaves cut into thin strips
- Freshly ground pepper
- 30 g of soppressata or other salami, thinly sliced
- 1 small whole wheat baguette (about 20 cm), cut lengthwise
- 90 g grated provolone cheese (about 3/4 cup)
- 2 tbsp chopped parsley
- 2 red-skinned potatoes, peeled, halved lengthwise and thinly sliced
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Cooking the dish according to the recipe:
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place the potatoes in a saucepan, cover with cold water, and season with salt. Bring to a boil, reduce heat to medium, and cook for 10 minutes until the potatoes are tender. Drain the water and set the saucepan aside.
- In a medium nonstick ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat.
Add the onion and cook for 7 minutes, stirring occasionally, until softened. Add another 1 tablespoon of olive oil, the chard, and 1/4 teaspoon of salt. Cook, stirring occasionally, for 5 minutes, until the leaves are softened and the liquid has evaporated.
Place in a large bowl and add the potatoes, eggs, 1/4 teaspoon salt and black pepper to taste and mix gently. - Wipe out the pan. Heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the egg mixture and top with the soppressata.
Cook for 3 minutes, until the eggs begin to set. Transfer the pan to the oven and bake for 12 minutes, until fully cooked and golden brown on top. - Place the bread on a parchment-lined baking sheet and top with cheese and parsley. Bake for 5 minutes, until the cheese begins to bubble. Serve the cheese croutons with the frittata.
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