What’s the difference between a quiche, strata, or frittata? So far we’ve made a quiche, which usually has a bottom crust filled with a baked custard of creamy eggs and all sorts of vegetables, meats, and/or herbs. Strata is easy to imagine because the word means layers. A breakfast strata usually layers and bakes eggs, bread, and cheese along with any combinations of vegetables, meats, and/or herbs. It’s similar to a breakfast casserole except with layers instead of mixing everything together. Frittatas are particularly yummy flat Italian omelet with fewer eggs and no creamy sauce. You sauté whatever vegetables, meats, and/or herbs you like in a pan, and then broil it to melt a cheese topping or just to brown the top.
I had a late night at work and luckily the boys took the frittata recipe I left on the island from this month’s Cooking Light (pg. 50) as a hint to get it going before I got home. If you chop the vegetables, in this case the chard, and slice onions the night before, you can put it together quickly after work.
Cheesy Swiss Chard Frittata
2 t coconut oil
1 C thinly sliced onion
4 C sliced Swiss chard leaves
1/4 t sea salt
1/4 t freshly ground black pepper
2 T chopped fresh parsley
2 T chopped fresh basil
1 t crushed garlic
4 eggs
1/3 C shredded Gruyère cheese
2 T grated Parmesan cheese
Heat a 10-inch ovenproof pan over medium-low heat to melt oil. Add onion; cook 10 minutes, stirring occasionally. Add chard; cook 10 minutes, stirring occasionally. Sprinkle with salt and pepper.
Whisk parsley, basil, garlic, and eggs. Add chard mixture to egg mixture. Stir in half the Gruyère cheese.
Preheat broiler to high.
Return pan to medium heat. Add mixture to pan; cook 30 seconds. Reduce heat to low; cook without stirring for 4 minutes or until eggs are partially cooked. Sprinkle with Parmesan and remaining Gruyère cheese.
Place pan under broiler for 1 minute or until browned. Remove pan from oven and loosen with a spatula if you want to slide frittata onto a serving plate.
