Egg Frittata
ingredients
ingredients
method
step-by-step directions

Mario Batali's Swiss Chard Frittata with Calabrese Bomba

  • For the Frittata:
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 Fingerling Potatoes (sliced paper thin)
  • 1 small Red Onion (thinly sliced)
  • 1 Garlic clove (minced)
  • 1 bunch Swiss Chard (leaves removed; chiffonade)
  • 8 Eggs
  • 1/2 cup grated Pecorino
  • Boquerones to serve
  • For the Calabrese Bomba:
  • 6 Jalapenos
  • 6 Serrano Peppers
  • 6 pickled Peperoncini (plus 1/4 cup pickling liquid)
  • 1 tablespoon Chile Flakes
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 Red Onion (1/4-inch dice)
  • 1 Red Bell Pepper (1/4-inch dice)
  • 4 Scallions (minced)

title

step-by-step directions
  • For the Frittata: Preheat broiler on high. In a nonstick pan over medium-high heat, add the olive oil. Once hot, add the potatoes and red onion, cook until slightly softened, then add the garlic. Once fragrant, add the swiss chard. Crack eggs into a large bowl and whisk together. Transfer saute pan contents to bowl with the eggs, and stir to mix everything. Transfer back to saute pan. Top with grated pecorino. Place under broiler and cook until eggs are set and cheese is golden brown. Slice and serve with Calabrese Bomba, boquerones, pan con tomate and assorted meat.
  • For the Calabrese Bomba: In a food processor fitted with the blade attachment, zap the jalapenos, serranos, pepperoncini, and chile flakes until roughly chopped. Add the peperoncini liquid, red onion, red bell pepper, olive oil, and scallion and zap until pureed. Season and serve.
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