Frittata with baby chard and homemade ricotta
- a dozen leaves of baby rainbow chard
- a handful of leaves of baby Red Russian kale (optional: you can add a couple more leaves of chard instead) — total weight of the greens: 4 oz.
- olive oil
- 6 pastured eggs
- 3 tablespoons water
- salt and freshly ground black pepper, to taste
- 4 oz. homemade ricotta
- 1 tablespoon snipped fresh chives
- enough freshly grated cheese of choice to sprinkle on the surface of the frittata
Wash greens well, letting some water cling to the leaves. Spray a 9.5-inch skillet with olive oil and warm up. Cut the stems from the chard and dice finely. Add to the skillet and cook for 5 minutes. If using, cut the stems from the kale and discard. Cut all the leaves into ribbons, add them to the pan and cook, covered, for 7 minutes, adding some water, if necessary, to keep them moist.
In the meantime, break the eggs in a bowl and whisk them lightly with a fork until just blended. Add the water, then salt and pepper and whisk briefly. Mash the ricotta with a fork, then add to the eggs. Add the chives and stir.
Turn on the broiler. Pour the eggs slowly into the skillet. With the fork, gently arrange the greens so they are evenly distributed. Sprinkle the grated cheese on the surface. Cook over low heat until the eggs are set. After the edge is set, run a spatula under it and shake the pan gently to ensure the bottom of the frittata does not stick to the pan.
Place the skillet in the oven, leaving the door ajar, for a couple of minutes. The frittata will puff up a bit and the surface will turn golden. Take the skillet out of the oven (don't forget that the handle is hot) and let rest of a couple of minutes, then move the frittata onto a serving plate. Cut into wedges and serve.