Frittata con Sarde and Swiss Chard

Frittata con Sarde and Swiss Chard

The frittata, like a painter’s canvas takes on the taste, the look, the identity of whatever variety the pallet has to offer in a given season! This spring my fabulous egg entree is laden with healthy swiss chard and omega rich sardines, sweet peppers and leeks bathed in Italian seasoning, thickened with panko and pecorino! I like to serve it with a side of pasta and beets or mushroom stuffed ravioli or perhaps a basmati rice! An abundant fresh salad with a simple vinaigrette completes the meal, just add wine!! This is simply fabulous!!

7-8 eggs, cracked and beaten
1/4 cup panko breadcrumbs
1/2 cup shredded Pecorino Romano cheese, plus extra for top
Salt and pepper to taste
Dash of Aleppo pepper
1 teaspoon Italian seasoning
2 cans of Spanish or French sardines packed in olive oil
2 tablespoons olive oil
1/2 large leek or 1 small leek, sliced
1/2 cup sliced red pepper
1 bunch Swiss chard, chopped
1/2 pint grape tomatoes

In a large bowl , mix the beaten eggs with the breadcrumbs, seasonings and cheese
The mixture will be quite thick
Set aside

In a very large fry pan drain the olive oil from the sardine cans and add the extra olive oil to the pan, heat to medium high
Add the leeks, pepper and Swiss chard
Cook for a few minutes then add the egg mixture and spread evenly
Cook till eggs are just set, lower heat to simmer
Arrange grape tomatoes and sardines on top of set eggs
Continue to simmer until eggs are quite set, sprinkle with remaining cheese
Place in an oven
Broil on low for 10 minutes until the cheese is golden brown
Let set for 5 minutes, cut pie slices and serve

I served this recently with delicious linguine with beets and a luscious spring salad
Perfect with white or red wine!!

Get the linguine recipe from my cookbook which can be purchased at

https://simplynaturalgourmet.com