Frittata with chard from Ruffage: A Practical Guide to Vegetables (page 215) by Abra Berens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on July 03, 2023

    Excellent, easy frittata with a texture more like a crustless quiche due to the high proportion of cream to eggs as well as the relatively low temperature bake. A bunch of chard is a rather subjective measure; it is good to eyeball your ingredients and adapt accordingly. My own chard bundles vary widely in size depending on source (farmer's market vs grocery). Also reheats well.

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