Frittata with Swiss Chard and Italian Cheese
Eggs! Beautiful and delicious eggs!
I love any recipe in which eggs are the star of the show!
Anything from omelettes, to quiche, to breakfast casseroles, to deviled eggs, to Italian frittata! Eggs rule in my kitchen!
My mother and I recently made handmade ravioli with a swiss chard filling and we had a little bit leftover with no more pasta to fill. So instead of popping that extra filling in our mouthes and finishing it off right then and there, my mother said to me, “My mother used to take the left over ravioli filling and make a frittata with it.”
I was never fortunate enough to know my maternal nonna. She died prematurely during childbirth of my uncle Joseph, who also died as an infant two weeks later. My mother lost her own mother at a young 17 years of age.
So I decided to make this frittata and surprise my mother with it one morning. She loved it! And if my mother says that something is delicious, trust me, it is! I hope it brought back memories of my nonna Catherine Lazzaretti Santi.
This is so easy! All I did was take 5 jumbo eggs and mix in the leftover swiss chard filling (about ⅔ of a cup), and blend in a half cup of pecorino romano cheese. I added some fresh cracked black pepper and that was it.
Make sure your ‘little’ skillet is oiled well so that the frittata doesn’t stick to the pan when removing and placing onto your plate.
Here’s the link for the swiss chard filling that I used: Swiss chard and cheese ravioli filling.
The Italian word frittata derives from friggere which means fried, a term used for cooking eggs in a skillet.
“Frittata” is a Italy’s distinct version of an omelette”, and differs in five ways:
- A frittata always has at least one optional ingredient included, whereas an omelette can be made with eggs only.
- Frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette.
- Eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
- The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5 – 10 minutes, until the underside is set but the top is still runny.
- The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, and cooked grilled briefly or baked in a very hot oven and finished under a the oven broiler to cook the top layer for around five minutes.
Frittata with Swiss Chard and Italian Cheese
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This recipe was first prepared by my maternal nonna, Katherine Lazzaretti Santi and shared with me by my mother Retha Santi Corieri. It is great hot or cold, and as commonly done in Italy, can be taken to work for lunch or on a picnic or outing.
- 5 jumbo eggs
- Left-over ravioli swiss chard filling
- 1/2 cup grated pecorino romano cheese
- Pre-heat oven to 450 degrees.
- Beat the eggs.
- Add the swiss chard, cheese and cracked black pepper.
- Whisk together.
- In a metal-handled, teflon-coated, well-oiled small skillet, pour the egg mixture into the pan (I use olive oil).
- Cook on a low to medium heat for about 10 minutes.
- While cooking, gently lift the sides of the frittata to allow more of the uncooked egg mixture to drizzle down into the sides of the pan and cook.
- The top of the frittata will still be runny.
- Place the skillet with frittata into the hot oven.
- Bake for another 5 minutes, keeping your eye on it to see that it isn’t overcooking.
- Turn on the broiler and broil the frittata until slightly golden brown around the edges.
- Serve immediately.
- Can be refrigerated and enjoyed cold too.
- Perfect to pack for a picnic or lunch!
You bet Roz, Eggs definitely rule the kitchen! They are my go-to when I need a quick meal. We love Swiss chard and adding some to a frittata with Romano cheese has to be delicious! Great recipe! Happy Valentine’s Day!
Isn’t that the truth Liz and Anna, about eggs and being a ‘ go – to’ ingredient for a quick Italian meal? I completely agree!
Happy Spring and Easter (Pasqua),
I don’t make egg dishes enough. This Italian omelette looks scrumptious!
Hi Angie, If you prepare any recipe with eggs, I have NO DOUBT that it will be not only delicious, but healthy and DELICIOUS! You amaze me!
SUCH a great idea!! I love frittatas, especially when they’re stuffed with cheese and greens!
Joanne, I am so sure that you have so many ways to prepare vegetarian frittate! Everything that you make is mouth-watering! Hello from St. Thomas, Virgin Islands where we are spending Spring Break . . . little cooking, but lots of great places to eat!
I’d been looking forward to this post since I saw it on Facebook. I can just imagine how good it was and filled with all of those good vitamins and minerals.
Thanks so much Larry! It was really delicious and if you prepare this Swiss Chard (ravioli filling) ravioli, please let me know what you think!
Happy Spring and Easter to Bev and you,
We always had frittata growing up. My maternal Grandmother lived with us and was like a second Mother (we definitely did not get spoiled) but I never knew either of my Grandfathers. The best recipes are family recipes like these.
Hi Annamarie, I think it’s great that your grandmother lived with you. I can imagine the delicious foo that your mother and she prepared!
a fantastic way to start the day or share with others for brunch. xo
What a great idea to serve frittatas for a brunch! I never thought about that! Thanks Katherine!
Very attractive presentation Roz. I can’t live without my eggs, regardless of how they’re used. The Swiss Chard certainly makes this one healthy and tasty.
Hi Sam, Yes, indeed this is a winner with the Swiss Chard “filling” from the ravioli that we made previously. I’m sure that you are getting excited for your trip to Europe this summer! Can’t wait to read all about it!
Swiss chard is an ingredient that commonly ends up in my quiches and omelets, but I’ve never made a frittata with it. Thanks for the tips on what a frittata really is. I’d love to have this sitting in front of me at breakfast tomorrow. Just added Swiss chard to the grocery list.
I’m sure that you’ll love the addition of Swiss Chard in a frittata! If you try it, let me know what you think!
Happy Spring dear friend,
what e delicious recipe Roz, frittata is always a good choice !
Grazie mille, Chiara! We love Italian frittate! So versatile and delicious! Happy month of March in Italy!
La Bella Vita Cucina
Fabulous frittata to share around a family meal!
Thanks Sylvie! And also a BIG hello and welcome to a wonderful group of friends here on La Bella Vita Cucina! I’m glad to have you as one of ‘our friends’. Let me know if there is anything that you would like me to prepare for you, share a recipe for, or give you any tips or advice on, and it will be my pleasure to do so!
La Bella Vita Cucina
I have just recently come to like eggs, and am getting better gradually at cooking them. My husband loves them, but for a long time he could cook them a lot better than me! This frittata looks great to me. What a wonderful way to use leftovers. I’m going to have to remember that. I enjoyed learning the differences between fritattas and omelets. I need to get a skillet that I can put in the oven. Thanks so much for sharing your family recipe, Roz!
You’re welcome Shari! Funny how each of us has food preferences: my husband is the one who doesn’t care for egg dishes and I’m the one who likes them. Even my mother doesn’t care for eggs. I like the versatility of frittatas because you can just throw about anything in them and have a quick meal with left-overs. Roz
That’s what I love about a frittata…you can take a little bit of leftovers and make a meal. I’m sure your mother enjoyed the frittata, I know I would.
Hi Karen, I agree about the wonderful versatility of a frittata! Thanks for stopping by! Hope you’re doing well this spring! Roz
Roz, your Easter themes and color schemes are phenomenal! I will email some photos of the crafty ideas my Spring sprouted, but yours are over the top!
Your are so kind Betty! Thank you for the compliment! I can’t wait to see the crafty ideas that you’ll send!