Swiss chard and Salmon Frittata
Frittata-bette-à-carde

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 5 eggs
  2. 15 mL (1 tablespoon) water
  3. 5 mL (1 teaspoon) olive oil
  4. 60 mL (1/4 cup) chopped onions
  5. 2 mL (1/2 teaspoon) minced garlic
  6. 500 mL (2 cups) chopped Swiss chard, packed down (stems removed)
  7. 30 mL (2 tablespoons) chopped fresh basil (or 2 mL / ½ teaspoon dried basil)
  8. 1 tin (170 g) canned skinless and boneless chunk salmon, drained
  9. 60 mL (1/4 cup) grated Parmesan cheese

Directions

  1. Whisk together eggs and water in a small bowl. Set aside.
  2. Heat olive oil in an 8-inch (20-cm) non-stick skillet over medium-high heat. Cook onions and garlic for 1 to 2 minutes. Add Swiss chard and basil and cook for 3 to 4 minutes, or until the leaves wilt. Remove mixture from skillet and reserve.
  3. Using a paper towel, wipe skillet clean and then reheat over medium heat. Spread Swiss chard mixture and salmon over the bottom of the skillet. Pour egg mixture overtop. Cook for about 5 minutes, or until the bottom is golden and the eggs have set. Sprinkle grated Parmesan cheese on top. Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fully cooked. Remove from skillet and cut into four wedges.

VARIATION: The Swiss chard can be easily replaced by fresh spinach, rapini or kale leaves.

ACCOMPANIMENT: Serve with salsa and a green salad.

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