Quick, Light and Simple Summer Meals

Frittatas

Eggs are vigorously beaten and in the Italian style are combined with grated cheese such as Parmigiano and/or chopped herbs and cooked in an oiled or buttered and oiled non-stick skillet over a very low heat until the underside is set and the top is still runny. It is not folded like an omelette but instead turned over in full or placed briefly under the broiler to set the top layer. A frittata is usually divided into slices and served hot or cold accompanied by fresh salad or bread.

Some of the numerous variations of frittatas are made with potatoes and onions alone or potatoes with onions and peppers. Among the leafy vegetables spinach is a very popular green. My Italian mother used a variety of greens. Any vegetable that’s  in season such as asparagus in the spring, or broccoli and tomatoes in the summer or artichokes and spinach in the fall are all suitable. Frittatas are a great way to use up leftover vegetables or a few odds and ends of potatoes, vegetables or pasta or rice. Bits of ham, crisp bacon, sausage, broccoli accompanied by different types of cheese can be put to good use. 

The following is a frittata recipe in the style of my mother and grandmother. To give the eggs a lighter and fluffier texture and keep it light, I've added a little 1% milk. Try your own combination of vegetables or leftovers to create a  frittata to your liking for a quick and light dinner.

Grandma’s Swiss Chard, Potato, Tomato & Garlic Frittata with Asiago Cheese

Place 2-3 tablespoons of olive oil in a non-stick skillet or a combination of olive oil and butter

2 small potatoes, peeled and cut into cubes

1 packed cup of Swiss chard leaves and stems, washed and cut into slivers 

1 small fresh tomato, chopped

1 large clove garlic, minced

3 large eggs

2 tablespoons Asiago Cheese

Salt and pepper to taste

1/4 cup 1% milk

Parmigiano cheese

Sauté potatoes until softened adding a little water to a covered non-stick skillet if necessary to soften. When water evaporates and potatoes are tender, add 1 cup cut up Swiss chard and 1 small fresh tomato chopped. Cook covered until Swiss chard is softened. Add a clove of minced garlic, cover pan and lower the heat to cook through. 

Meanwhile beat 3 eggs with 2 tablespoons Asiago cheese, salt and pepper. Add ¼ cup 1% milk and beat well with a whisk or hand mixer until fluffy. Pour over the cooked vegetables, raise heat to medium-low and cook the frittata until it begins to set. Sprinkle with additional Asiago and Parmigiano cheese over the top and place under the broiler for about 5 minutes until the frittata is set and the cheese has melted on top. Serve with arugula tossed with olive oil and salt. Makes 2-3 servings

From Amelia's Kitchen 6162013