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Polettos Recipes Swiss Chard Frittata

SLOWMOTION SYMPHONY: KREA Swiss heated hotCHOC Food Sprayer @ "Bullerei" Restaurant, Hamburg (June 2019).


Do not feel like vegetable quiche? The chard frittata tastes fresh with herbs and Mediterranean. Star cook Cornelia Poletto turns the spicy cake into a great menu starter.

Swiss chard frittata Italian omelette with radicchio salad

Difficulty: easy

Preparation time: approx. 45 min.

Ingredients (for 4 servings):

For the frittata: 5 chard leaves, 2 shallots, 1 clove of garlic, 3-4 sprigs of fresh thyme, 2-3 stalks of parsley, 6 eggs, sea salt, black pepper from the mill, 40 g freshly grated pecorino, 2 tablespoons olive oil.

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For the salad: 80 g pancetta (Italian air-dried bacon, alternative: streaky smoked bacon), 1 shallot, 4 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 radicchio (about 150 g), salt, black pepper from the mill, some fresh thyme sprigs (tops).

Wash 1 chard, dab dry. The stems and thick leaf ribs in fine cubes, the green leaves cut into strips. Peel the shallots and garlic, finely dice them. Wash the herbs and shake dry. Pick off leaves, finely cut.

2 Preheat the oven to 140 degrees. Beat the eggs with salt, pepper and pecorino. Add the herbs.

3 Heat the oil in a large ovenproof non-stick pan. Add chard, shallots and garlic and fry for a few minutes over high heat, stirring occasionally. Add the chard leaves, fry briefly and season with salt and pepper.

4 Pour the prepared egg mixture over the chard mixture and spread evenly by panning the pan. Slide the pan onto the grate on the second rail from below into the preheated oven and let it stand for about 15 minutes.

5 Meanwhile, cut the pancetta into small cubes. Remove the shallot and finely dice. Fry pancetta in a pan in 1 tablespoon of hot oil for 2-3 minutes with stirring. Add the shallots and sauté briefly. Deglaze the mixture with Aceto Balsamico, remove from heat and leave to cool slightly. Wash and clean the salad. Pluck radicchio leaves into coarse pieces. Mix the bacon mixture, salt, pepper, a few sprigs of thyme and the remaining 3 tablespoons of olive oil and mix the bacon dressing with the salad.

6 Take the pan out of the oven, carefully loosen the edge of the frittata with a palette or a spatula and place the frittata on a plate. Cut into portion pieces and arrange with the radicchio salad.

Per serving:
450 kcal, 21 g protein, 35 g fat, 9 g carbohydrates

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