Two years ago, I stumbled upon a recipe for Rainbow Chard and Peppered Salami Frittata. I couldn’t imagine the combination, but I decided to try it out on visiting friends. I tweaked a few things and the frittata was amazingly delicious. I added purchased blueberry muffins and tossed together grape and fresh pineapple with some sour cream and a bit of brown sugar for a fruit salad. I also had a few leftover purple fingerling potatoes in the frig, so I sauteed those in butter and added them to our meal. The reward far exceeded the time and effort expended, which was hardly anything.

NOTE: I have also been known to add frozen French fries, hash browns, tater tots, or crispy crowns when I have no fresh potatoes on hand.

Serves 4 – 6

Ingredients

• 6 extra large eggs (or 7 large)
• 3 tablespoons freshly grated Parmesan cheese
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon freshly ground black pepper

• 3 tablespoons extra-virgin olive oil
• 1 large onion, peeled, sliced lengthwise, then thinly sliced crosswise
• 1/2 teaspoon Diamond Crystal kosher salt

• 10 ounces Rainbow chard, stems and center ribs cut away and coarsely chopped along, leaves coarsely chopped
• 1/2 teaspoon Diamond Crystal kosher salt
• Freshly ground black pepper, to taste

• 2 – 3 ounces thinly sliced Italian pepper-encrusted salami, cut into short shoestring-sized strips
• 1 garlic clove, minced

• 3 tablespoons freshly grated Parmesan cheese

NOTE: If using table salt or Morton’s kosher salt – use half as much.

Instructions

Preheat broiler. Whisk together eggs, cheese, salt, and pepper in a large bowl. Set aside.
Heat olive oil in a well-seasoned 10-inch cast-iron skillet (or sprayed with a non-stick spray) over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.

Add the chopped chard stems to the pan with the onions, sauté until they begin to soften, then add chopped chard leaves in 3 batches, tossing until each batch begins to wilt before adding the next batch. Sprinkle with salt and pepper. Sauté until any liquid in the skillet evaporates. Remove mixture from skillet and place in a large strainer to drain. After all liquid is totally drained from the chard mixture, transfer the mixture to a bowl. Set aside.

Increase heat under skillet to medium-high, adding salami and garlic, and stir-fry for 1 minute. Add to chard mixture in the bowl. Reduce heat under the skillet to medium-low.

Add eggs to the chard mixture and stir to distribute evenly. Pour the mixture into the skillet, cover, and cook until eggs are almost set but still moist in the center, about 4 minutes. Sprinkle cheese over top.
Transfer frittata to broiler and cook until it is just set in the center and beginning to brown, about 1 minute. Using a flexible spatula, loosen the frittata around the edges. Slide the frittata out onto a platter. Serve warm or at room temperature.

Rainbow Chard and Peppered Salami Frittata

You might also like to try the following brunch menu on a picnic or at home.

Rainbow Chard and Peppered Salami Frittata with purchased blueberry muffins, grape and fresh pineapple salad, and sauteed fingerling potatoes.

A Picnic Brunch at Blanco State Park