A late start to the day and a long brunch, conversations about everything and nothing at all, many cups of coffee and tea (for me) and then finally getting on to things to do.
In the spirit of a relaxing morning, here is something I made for brunch this past weekend – a great dish for a group that can be prepped the night before. It’s perfectly savory inside and crunchy on the outside.
You’ll need:
- 1 bunch rainbow chard
- 1/2 cup heavy cream
- 16 eggs
- 1/2 cup grated ricotta salata
- 1/2 tablespoon chopped fresh rosemary
- 1/2 cup grated gruyere
- 1 tablespoon panko crumbs
- salt, pepper
- olive oil
1. Wash, chop, and saute chard with a tablespoon of olive oil until just tender. Layer on the bottom of a large baking dish (a round or square one), top with grated ricotta salata.
2. In a separate bowl, whisk together eggs, cream, herbs, salt and pepper. Pour on top of the chard and ricotta. Cover and refrigerate overnight.
3. In the morning, grate and top with gruyere and sprinkle a little panko crumbs on top. Bake at 350F for about 40-50 minutes until just set in the middle.
Yum! I love the versatility of frittatas, and this looks really tasty.
Thank you! They really are versatile – I like something green, something crunchy, something cheesy and then I’m all set : ).
Wow, that looks simply amazing, so creamy and rich.
Seriously – all those eggs! Not to mention the cheese. Mmm.