Description
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.
Ingredients
Scale
- 5 jumbo eggs
- Left-over ravioli swiss chard filling
- 1/2 cup grated pecorino romano cheese
Instructions
- 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!
