Wilted Greens and Gruyère Frittata
When making the caramelized onions for this frittata, don't rush the process. Long, slow cooking produces onions with a golden brown color and a naturally sweet, rich flavor.
- 3 Tbs. olive oil
- 2 large yellow onions, halved and very thinly sliced
- 3 Tbs. unsalted butter
- 1/2 bunch Swiss chard, ribs removed and leaves chopped
- Salt and freshly ground pepper, to taste
- 10 eggs
- 1/2 cup heavy cream
- 2 Tbs. minced fresh flat-leaf parsley, plus sprigs for garnish
- 1 cup grated Gruyère cheese
In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the Swiss chard and a pinch of salt. Cover with the shallow half of the frittata pan and cook until wilted, 3 to 4 minutes. Drain the chard in a colander and let cool.
In a bowl, whisk together the eggs, cream, salt, pepper and minced parsley. Stir in the chard, cheese and the 6 Tbs. caramelized onions.
In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the egg mixture and cook, using a rubber spatula to quickly and lightly stir the eggs in a small circular motion, until most of the liquid has cooked off but the eggs are not completely solidified, 7 to 10 minutes.
In the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are firm and set, about 3 minutes. Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish with parsley sprigs and serve warm or at room temperature. Serves 4.