Frittata with Chard, Olives, Roasted Tomatoes and Feta
Basically any ingredient can go in a frittata. Just either avoid or dry out any very juicy ingredients as it leads to sticking in the pan. Which is why I almost never try to flip this frittata out. It generally sticks but is so tasty that I forgive it immediately.
Ingredients
1 qt cherry tomatoes
12 eggs
1/2 C cream
1/2 C pitted olives
4 oz feta
1 bunch chard
1/2 tsp salt
1/2 tsp black pepper
Method
- Heat oven to 350F
- In a medium sized frying pan heat a glug of olive oil and briefly fry the cherry tomatoes with a pinch of salt
- Place in the oven to roast until the juice is released and evaporated (about 15-20 minutes) stirring infrequently
- Whisk the eggs, cream, salt and pepper
- Roughly chop the olives
- Crumble the feta
- Cut the chard into ribbons (including the stems if you like)
- Remove the frying pan from the oven
- Scrape up the roasted tomatoes and evenly distribute over the pan
- Add the chard ribbons and olives to the frying pan and immediately pour over the veggies
- Scatter the feta around the pan and return to the oven
- Bake until the egg is set (about 20 minutes)
- Remove, slice and serve
