This isn’t really a frittata or an omelet. More like bunches of fresh greens lightly held together with egg.
I tasted it during one of the many family reunions we had lately, when our aunt brought it to the table. This is a very traditional way to cook Swiss chard in her house and in many Sephardic Jewish homes.
A confession- my first attempt was kind-of inedible and reminded me why greens need to be cleaned thoroughly of sand. The second – sand and dirt free – was delicious as expected. O.k., still not the best looking dish in the world but packed with vitamins and goodies and so lovely even cold on a piece of fresh bread and tomatoes.
Swiss Chard Frittata / Omelet
18-20 oz / 500-600 gr. Swiss chard
1 bunch parsley
1 bunch cilantro
1 small garlic clove
fresh salt and pepper
Remove the tough white stem of the Swiss chard (you can save it for a soup), chop the greens finely and transfer to a large bowl. Chop finely the parsley, cilantro (manly leaves and soft stems) and scallions and add to the bowl with the eggs and spices. Mix together with your hands – notice that the volume of the Swiss chard starts to decrease.
Heat a frying pan with 2 tablespoons of oil. The size of the pan isn’t important, use whatever you want. The wider your pan the flatter your frittata will be. Transfer the mixture to the pan and press it down with your hands. Cover and cook for 10 minutes on low heat. You should check occasionally to make sure the bottom isn’t burning by lifting the frittata edges with a knife.
When the bottom is golden, turn the pan upside down over a flat plate and slide the frittata back in to the pan, to cook the other side. Cook until golden.
Good to eat at any temperature.