Sunday, April 24, 2011

W.W.J.D.? Have a Frittata Easter!

I AM RESURRECTED!  I am now spending my free time, my "me"  COOKING!  Never in a million years, my friends, would I have thought that in order to relax, to find a little more joy, for a good time! I would have chosen the kitchen in which to do so.  My life is unrecognizable, and I LOVE it!
It was 8pm Saturday night, my lovable hubby took Henry for a boy's night out, and I went to the grocery store to buy ingredients for my first frittata.  Now, I'm a Passover girl by birth, but Easter Sunday was the next day, and Henry's sister, Gillian, likes to paint beautiful eggs and send Henry on an adorable (ie: easy) egg hunt.

So, far be it for this Jewess to get in the way of a precious Easter egg hunt.  No matter how much fried matzo I made this week, I wanted to have a nice (secular) brunch to accompany said "hunt," and thought, "I keep hearing about these delicious frittatas, so why not try one?"  Well, our lord and savior would be soooooooo proud.

I made a Swiss Chard, Feta, Onion Frittata, and I could have eaten the entire pan.


Nonstick vegetable or olive oil spray 
1 12-ounce bunch Swiss chard, stems and center ribs removed
1 tablespoon olive oil
1 cup chopped onion
8 large eggs
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup crumbled feta cheese (about 4 1/2 ounces)

Preheat oven to 325 degrees.  Spray 8 x 8 x 2-inch glass baking dish with nonstick spray.  Bring large pot of salted water to a boil.  Add Swiss chard and cook just until wilted, about 2 minutes.  Drain.  Finely chop chard, then place in kitchen towel and squeeze dry.  Set chard aside.
Heat oil in large skillet over medium-high heat.  Add onion to skillet and saute until soft, 4 to 5 minutes.  Remove from heat and cool.
Whisk eggs, cream, salt and pepper in large bowl to blend.  Add chard and onions, then feta; stir to blend.  Transfer mixture to prepared baking dish.
Bake frittata until set in center, 45 to 55 minutes.  Let frittata cool for 15 to 20 minutes.  Place platter on top of dish with frittata.  Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter on top of the frittata and invert again so the frittata is right side up.  
I cut the frittata into 16 small pieces, but you can cut it any way you like.
As I said, I made this the day before, which is helpful.  Place the pieces on a rimmed baking sheet, cover and chill.  Preheat oven to 325 degrees and rewarm the frittata until heated through, about 10 to 15 minutes.  Transfer frittata pieces to platter and serve warm or at room temperature.

Now, full disclosure, Henry didn't touch the frittata.  In fact, he seemed a bit repelled by it, although he may have been swayed by the foot-high chocolate bunny that had just arrived, staring him down, taunting him with his chocolatey-ness.  An egg dish doesn't stand a chance!  But my company did gobble the frittata up, and sometimes it just ain't about da kids, ya know?  Besides, I'm learning that Easter is aaaaaaaall about the candy, so Henry pretty much had a chocolate/jellybean/cake diet today anyway.  Not my proudest motherly moment, but it's just one day, right?  Back to gefilte fish tomorrow!  

"Is there candy in this?"

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