By Julie White
Frittatas are what I would call a crispy Italian omelet. They are delicious served warm or cold. This recipe serves up to four people and is perfect for breakfast or as a dinner served with a side with a salad.
1 bunch fresh Swiss chard (about 10 leaves)
-Ribs removed, and cut into 1/2-inch strips
2 cloves garlic, minced
Salt and pepper to taste
4 green onions, thinly sliced (green and white part)
1 zucchini, chopped
1/2 red bell pepper, seeded and chopped
1 cup ricotta rheese
1/2 cup grated Parmesan cheese
8 eggs beaten
1/4 cup olive oil
Preheat oven to 350 degrees
Heat 1/4 cup oil in an oven-proof skillet (I use a cast iron skillet).
Cook the vegetables till tender. Remove from pan.
Whisk eggs in a large bowl and add the cheeses, seasonings, and cooked veggies.
Heat skillet with remaining oil (you can add a pat of butter for flavor).
Slowly add the eggs, cheese and veggies and cook over low heat until the frittata is slightly done.
Pop into preheated oven and cook for 10 minutes.
Cool slightly before eating.
—Julie White is a La Mesa resident who loves to cook. Write to her firstname.lastname@example.org.