Frittata Con Bietole

Ingredients

• 1 Pound Bietole (Swiss Chard) Sauteed
• Freshly Ground Pepper
• 1 Tablespoon Olive Oil
• 8 Large Eggs
• 2 Tablespoons Milk
• 1 Cup Shredded Cheese (See Above For Options, But Any Melting Cheese Will Do)

Instructions

1. 1

   Beat the eggs in a bowl, stir in...: Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.

2. 2

   Heat over medium-high heat a non-stick skillet and...: Heat over medium-high heat a non-stick skillet and add the olive oil.

3. 3

   Once hot, pour in the egg mixture.

4. 4

   Swirl the pan to distribute the eggs and...: Swirl the pan to distribute the eggs and filling evenly over the surface.

5. 5

   Shake the pan gently, tilting it slightly with...: Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

6. 6

   Turn the heat down to low and cover...: Turn the heat down to low and cover the pan.

7. 7

   Cook 8 to 10 minutes, shaking the pan...: Cook 8 to 10 minutes, shaking the pan every once in a while, scattering the cheese evenly over the top of the frittata halfway through.

8. 8

   Continue until the frittata is just about set.

9. 9

   While the eggs are cooking heat your broiler...: While the eggs are cooking heat your broiler to medium.

10. 10

    Place under the broiler, about 3 inches from...: Place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to brown on top.

11. 11

    Do not allow the eggs to brown too...: Do not allow the eggs to brown too much or they’ll taste bitter.

12. 12

    Remove from the heat, allow to sit in...: Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.