The Essential New York Times Cookbook: Classic Recipes for a New Century
Lidia Bastianich's Swiss Chard and Scallion Frittata
Page 636
Cuisine: Italian | Course Type: Breakfast/Brunch
(1 review)
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Recipe Reviews
aj12754 from Montclair, NJ
Texturally, this dish seemed more souffle-like (albeit a bit heavier) than a frittata. I used spinach (since I am still trying to work my way through an enormous bag of the stuff from Costco) in place of Swiss chard, but otherwise followed the recipe exactly. This recipe calls for ricotta rather than a hard cheese such as Gruyere or cheddar, and the result is a very mild but still tasty "breakfast for dinner." My husband liked this very much as is, but I kind of wanted some sauteed onion with the spinach and maybe a bit of parmesan mixed with the ricotta.
(edited 7th April 2011) (0) comment (0) useful
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