FRITTATA - LAYERED

By akselden

Ingredients

• 1 T. olive oil, plus more for brushing
• 1 yellow onion, thinly sliced
• Salt and freshly ground pepper, to taste
• 1/2 C. nicoise olives, pitted and chopped
• 1/2 lb. chopped Swiss chard, blanched
• 6 plum tomatoes, seeded, cut into 1/2" strips
• 12 eggs lightly beaten with 1 tsp. salt
• 1/2 C. grated aged provolone cheese
• 2 oz. goat cheese crumbled
• Finely chopped flat-leaf parsley for garnish

Details

Servings 8

Preparation

Step 1

Preheat over to 400°F. In deep half of frittata pan over medium heat, warm 1 T. oil. Add onion, salt and pepper, cook 10-12 minutes. Stir in olives; transfer to small bowl. Add chard, salt and pepper to pan; cook 2-4 minutes. Transfer to separate bowl. Add tomatoes, salt and pepper to pan; cook 2-3 minutes.

Spread tomatoes across pan bottom. Pour one-third of eggs on top; cook 1-2 minutes. Top with chard and cheeses. Pour half of remain eggs over cheeses; cook 2-3 minutes. Spread onion mixture on top. Pour remaining eggs over onion mixture; cook 2-3 minutes; using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath.

Brush shallow half of pan with oil; heat over medium heat 1-2 minutes. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Remove deep pan; transfer shallow pan to oven. Cook 10-15 minutes. Slide frittata onto plate. Garnish with parsley.