Baked Swiss chard frittata (Frittata verde al forno) from From Biba's Italian Kitchen by Biba Caggiano

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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

  • PinchOfSalt on September 25, 2013

    I baked this in a 9.5 inch glass pie plate. The fritatta was tasty but much thinner than I expected (about 1/4 inch or .5 cm). The flavor was good, but the middle was wet even though the egg had set. I may have used too much chard. Other thoughts for next time: a bit more salt, or perhaps some very finely chopped prosciutto as an addition to the recipe?

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