Lidia Bastianich's Swiss chard and scallion frittata from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 670) by Amanda Hesser

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

  • Laura on April 15, 2014

    Pg. 636. Made this for a light dinner last night and served it with a salad dressed with a red wine vinaigrette. I followed suggestions from previous reviewers and added mushrooms and red pepper flakes. I sautéed the mushrooms along with the scallions. In the future, I would replace the scallions with regular onions. Also, I would put the egg mixture in a smaller pan to bake so that the resulting dish was thicker and I would bake it much longer -- even in the 12" pan, it wasn't quite done after 10 minutes. This dish could accommodate a lot of additions, notably almost any kind of sausage, and quite a few different herbs. Finally, I think I would cut back on the amount of ricotta.

  • TrishaCP on June 22, 2013

    Good for brunch or for a light dinner. I added portabello mushroom for additional savoriness, and that was a good call- it made it more substantial. I also topped the frittata with a really healthy sprinkling of red pepper flakes- really necessary because while the ricotta made the dish creamy, it also made it a bit bland. The red pepper was the right correction. Finally, this tasted significantly better at room temperature- don't be tempted to eat this too quickly!

  • Delys77 on October 31, 2011

    This is a great way to enjoy swiss chard. The ricotta gives it a nice creaminess without adding a tonne of fat, especially since you used low fat ricotta

  • Breadcrumbs on February 13, 2011

    p. 636 – Chapter 13 - K made this for my b-day brunch and reported that the instructions were very clear and he had little difficulty executing this dish. The only bump he encountered along the way was related to the garlic. The dish calls for 2 cloves of garlic, lightly crushed so mr bc put them through a garlic press. At the stage where Hesser instructs you to discard the garlic from the pan, K was perplexed since at that point it was inextricably mixed w the chard. It was Hesser’s intention that the cloves be left whole but, crushed slightly. Nevertheless, the dish didn’t seem to suffer at all from the infusion of garlic. In fact, we welcomed its flavour. The frittata turned out beautifully but left both of us feeling it lacked something. Dried chili flakes perhaps, or maybe even some sliced potatoes or mushrooms. We served this w the lovely Pan Con Tomate, another COTM dish.

  • PrincessK on February 13, 2011

    p. 636 Wash, dry, stem and slice chard, smash garlic and slice scallions. Beat eggs. Saute garlic until golden. Add chard, cover pan, and cook until chard wilts. Saute scallions, then add to cooked chard. Mix with half the eggs and a cup of ricotta. Add oil to skillet and allow other half of eggs to set before adding the vegetable/egg mixture. Once the frittata browns lightly on the bottom, place in the oven to finish. (approx 15 minutes). Could use some dried chili flakes or some sliced potatoes or mushrooms, perhaps?

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