Swiss chard is boiled, chopped and sautéed with onion, garlic and cayenne pepper which provide deep, caramelized flavors to the egg base. Tarragon, thyme, basil and parsley add complex herbal notes to this delicious frittata, topped with grilled eggplant. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.
- 1 medium eggplant, sliced into 1/3 inch rounds
- 4 teaspoons olive oil
- 4 eggs
- 2 egg whites
- 1/4 cup water
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon dried thyme
- 1 tablespoon basil, minced
- 1 tablespoon fresh parsley, minced
- a pinch cayenne pepper
- pepper, to taste
- 1/2 onion, sliced
- 1 clove garlic, minced
- 1 bunch Swiss chard, washed and trimmed
Layer paper towels onto a flat surface. Place the eggplant rounds on the paper towels in one layer over the paper towels and sprinkle liberally with salt. Let sit for at least 15 minutes and then rinse in a colander. Press the eggplant slices with fresh paper towels to squeeze out as much liquid as you can.
Preheat a grill pan to medium-high heat. Brush the eggplant slices with 2 of the teaspoons of olive oil. Grill the eggplant slices for about 2 minutes on each side, or until the eggplant has softened and has grill marks. Transfer the grilled eggplant to a plate and set aside.
Bring a large pot of salted water to a boil over medium-high heat.
Whisk the eggs, egg whites and water together in a medium sized bowl. Season with the tarragon, thyme, basil, parsley, cayenne pepper and a pinch of salt and pepper. Whisk to ensure the seasonings are evenly distributed.
When the water boils, plunge the chard into the boiling water and cook for about 6 minutes, or until the leaves are limp. Drain well, squeeze out all the moisture with a paper towel and chop coarsely.
Preheat the broiler. Place a frying pan that can go in the oven on the stove over medium-high heat. Add the remaining 2 teaspoons olive oil to the pan and sauté the sliced onion for 3-5 minutes, or until the onion begins to color and become fragrant. Season the onions with the garlic and cayenne pepper and cook another 3 minutes, or until the onion is soft.
Toss in the cooked chard, stir and taste for seasoning, adding more salt if desired. Pour the egg mixture into the pan and cook for about 5-7 minutes, using a spatula to rotate the egg chard mixture from the edges of the pan as the eggs begin to become firm.
Turn off the heat and arrange the grilled eggplant over the nearly cooked eggs. Broil for 8-10 minutes, or until the eggs have turned light brown. Cool for at least 5 minutes.
Cut into 4 wedges and enjoy!