Frittata with rainbow chard, green garlic & goat cheese
Makes one 9-inch frittata
Serves 8
Ingredients:
- 1 bunch rainbow chard
- 2 tablespoons olive oil
- 3 to 4 spring onions, white or red parts only, sliced, about 1 cup
- 3 to 4 shoots of green garlic sliced, about ½ cup
- Salt and pepper
- Red pepper flakes
- 8 eggs
- ½ teaspoon lemon zest
- 3 ounces mild, creamy goat cheese
- Preheat the oven to 325F.
- Wash the chard and drain. Tear the leaves away from the stems, keeping the stems and leaves separate. You should have about 8 cups of leaves. Thinly slice 1 cup of stems and discard the rest.
- Heat 1 tablespoon of the olive oil in a medium-size skillet; add the onions, garlic, ¼ teaspoon salt, and a pinch of pepper. Cook over medium heat about 1 minute, add the stems and a little water to keep them moist. Cover and cook about 2 minutes, until the stems begin to soften.
- Add the swiss chard leaves, ¼ teaspoon salt, a pinch of pepper, and a generous pinch of red pepper flakes. Toss with a pair of metal tongs until the leaves begins to wilt, cover, and cook about 1 minute.
- Toss again, add a little water to keep everything moist, cover and cook about 2 minutes more. Transfer the chard mixture to a strainer to cool. Squeeze the excess moisture out with your hands and coarsely chop.
- Beat the eggs in a medium-size bowl with ¼ teaspoon salt, a pinch of pepper, and the zest. Add the chard mixture, crumble in the goat cheese, and stir to combine evenly.
- In a 9-inch saute pan with an ovenproof handle, heat the remaining tablespoon of oil to just below the smoking point. Swirl the oil around the sides of the pan to coat it.
- Turn the heat down to low, then immediately pour the frittata mixture into the pan. The eggs will sizzle from the heat. Cook over low heat for 5 minutes, until the sides begin to set; transfer to the oven and bake, uncovered, for 20 to 25 minutes, until the frittata is golden and firm.
- Loosen the frittata gently with a rubber spatula; the bottom will tend to stick to the pan. Place a plate over the pan, flip it over, and turn the frittata out. Cut into wedges. Serve warm or at room temperature.
About Chef Annie Somerville:
She has been delighting herbivores and omnivores alike with her creative, seasonal menu and the restaurant has become an iconic San Francisco dining destination.
About Greens:
It is situated in historic Fort Mason and the views alone are a good reason to dine and why I thought an on-site shoot made sense. The restaurant offers floor to ceiling windows that look out onto the Marina, Golden Gate Bridge and the Marin Headlands.
Chef Somerville is just lovely and has had an extensive amount of television and live radio experience and has a wonderful presence on TV.
I could be too much… But I was thinking it could even be fun to do a pre-cooking segment at the Ferry Building where she shops on Tuesdays (and Saturdays) followed by a cooking segment at the restaurant, but I guess then we would move into a taped segment.
