Autumn or Winter Frittata

Autumn/Winter Frittata Recipe - Vegetarian Swiss Cuisine

Region / culture: Switzerland | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 4 |

Vegetarian diet

Introduction

The Autumn or Winter Frittata is a hearty and versatile dish that brings warmth and comfort during the cooler months. This recipe combines the earthy flavors of ruby chard and potatoes with the richness of eggs and cheese, creating a delicious meal that can be enjoyed at any time of the day. Whether you're looking for a satisfying breakfast, a fulfilling lunch, or a light dinner, this frittata is sure to please.

History

Frittatas have their roots in Italian cuisine and are essentially an open-faced omelet filled with various ingredients. The concept of the frittata dates back to ancient times, but it gained popularity in the 20th century as a simple and economical way to use leftover ingredients. The Autumn or Winter Frittata is a modern take on this traditional dish, incorporating seasonal vegetables to create a flavorful and nutritious meal.

Ingredients

2-3 tbsp olive oil
1 tbsp butter
1 medium-sized onion, peeled and sliced
1 tsp salt
2 large stalks ruby chard
2 medium-sized potatoes, scrubbed, unpeeled and thinly sliced
2 tsp dried rosemary
0.5 tsp dried sage
2 tsp minced garlic
8 large eggs
freshly ground black pepper
1 cup diced gruyère cheese

How to prepare

Remove and finely chop chard leaves and cut stems into 0.5-inch long pieces.
Keep the leaves and stems in separate containers and set them aside.
Heat 1 tbsp of olive oil in a 10-inch skillet over medium heat.
Add butter and once melted, add the onions.
Cook, stirring frequently, over medium heat for about 5 minutes, then reduce the heat to low, add 0.5 tsp of salt, and cover the skillet.
Continue cooking for 20 more minutes, or until the onions are soft.
Stir in the potatoes and herbs.
Cover and cook for approximately 10 minutes, stirring occasionally, or until the potato slices are tender.
Add the chard stems and sauté for about 2 more minutes.
Stir in the chard leaves and garlic and cook for another minute, or until the leaves are wilted but still bright green.
Remove the pan from the heat.
Break the eggs into a large bowl, add the remaining 0.5 tsp of salt, and beat well with a whisk.
Add the vegetables, black pepper to taste, and cheese.
Stir until evenly distributed.
Clean and dry the skillet, then return it to the burner over medium heat.
Preheat the broiler.
Once the skillet is hot again, add the remaining olive oil, wait for about 30 seconds, and swirl to coat the pan.
Pour in the vegetable-egg mixture and cook undisturbed over medium heat for 3 to 4 minutes, or until the bottom of the eggs have firmed.
Transfer the skillet to the broiler and broil for about 3 minutes, or until the frittata is firm in the center.
Remove from the broiler and run a knife around the edge to loosen the frittata.
Slide or invert the frittata onto a large, round plate and serve it hot, warm, or at room temperature, cut into wedges.

Variations

Feel free to experiment with different vegetables according to the season or your preferences. Spinach, kale, or leeks make great alternatives to ruby chard. You can also add mushrooms or bell peppers for extra flavor and texture. For a meatier version, cooked bacon or sausage can be included.

Cooking Tips & Tricks

To ensure your frittata is perfectly cooked, use a well-seasoned cast-iron or non-stick skillet that can go from stovetop to broiler. Make sure to slice the potatoes thinly so they cook through easily. Beating the eggs thoroughly before adding the vegetables and cheese will help incorporate air, making the frittata light and fluffy. Lastly, don't skip the broiling step, as it gives the top a deliciously golden finish.

Serving Suggestions

This frittata can be served hot, warm, or at room temperature. It pairs well with a side salad for a light meal or some crusty bread for something more filling. For a brunch spread, consider serving it alongside fresh fruit and yogurt.

Cooking Techniques

The key techniques in this recipe include sautéing the vegetables to bring out their flavors, beating the eggs to incorporate air for fluffiness, and broiling the frittata to achieve a golden top. Each step contributes to the texture and taste of the final dish.

Ingredient Substitutions

For a dairy-free version, use dairy-free cheese alternatives and replace butter with additional olive oil. If you're avoiding eggs, a chickpea flour batter can be used as a base, though the texture will differ from a traditional frittata.

Make Ahead Tips

The vegetable mixture can be prepared ahead of time and stored in the refrigerator for up to two days. When ready to cook, simply beat the eggs, mix with the vegetables and cheese, and proceed with the recipe. This makes it easy to whip up a quick meal.

Presentation Ideas

Serve the frittata on a large, round plate and garnish with fresh herbs like parsley or chives for a pop of color. A sprinkle of cheese on top just before broiling adds an extra layer of flavor and visual appeal.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a dry Rosé pairs beautifully with the flavors of this frittata. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

Leftover frittata can be stored in an airtight container in the refrigerator for up to three days. To reheat, place slices in a 350°F oven for about 10 minutes or until heated through. Avoid microwaving, as it can make the texture rubbery.

Nutrition Information

Calories per serving

Each serving of the Autumn or Winter Frittata contains approximately 250 calories, making it a relatively low-calorie option for a meal. This calorie count can vary depending on the specific ingredients used, such as the type of cheese.

Carbohydrates

This frittata is relatively low in carbohydrates, with the primary sources being the potatoes and onions. One serving contains approximately 15 grams of carbohydrates, making it a suitable option for those following a moderate carbohydrate diet.

Fats

The fats in this recipe come from the olive oil, butter, eggs, and cheese. These ingredients contribute to the dish's richness and flavor. One serving of the frittata contains about 18 grams of fat, with a mix of saturated and unsaturated fats. Using olive oil and choosing a lower-fat cheese can help reduce the saturated fat content.

Proteins

Eggs are the primary source of protein in this frittata, making it an excellent option for a protein-rich meal. Each serving provides approximately 12 grams of protein, which is essential for muscle repair and growth.

Vitamins and minerals

The ruby chard and potatoes in this frittata are excellent sources of vitamins and minerals. Ruby chard is rich in vitamins A, C, and K, as well as minerals like magnesium and potassium. Potatoes provide vitamin C, B6, and potassium. Together, these ingredients make the frittata a nutritious choice.

Alergens

The main allergens in this recipe are eggs and dairy (butter and cheese). Those with sensitivities or allergies to these ingredients should avoid this dish or find suitable substitutions.

Summary

Overall, the Autumn or Winter Frittata is a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a nutritious option that can fit into various dietary needs.

Summary

The Autumn or Winter Frittata is a versatile and nutritious dish that showcases the flavors of the season. With its combination of vegetables, eggs, and cheese, it offers a satisfying meal that's packed with protein, vitamins, and minerals. Whether you're serving it for breakfast, lunch, or dinner, this frittata is sure to be a hit.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a crisp autumn day, the leaves were falling, and the air was filled with the scent of cinnamon and nutmeg. I was visiting my dear friend Clara, who was known for her amazing cooking skills. As soon as I walked into her cozy kitchen, I was greeted by the most delicious aroma.

Clara was busy at the stove, flipping a frittata in her cast iron skillet. The golden eggs were speckled with vibrant red peppers, green spinach, and creamy feta cheese. I watched in awe as she effortlessly cooked the frittata to perfection, then slid it onto a platter and garnished it with fresh herbs.

I couldn't resist asking Clara for the recipe, and she was more than happy to share it with me. She explained that a frittata is a versatile dish that can be made with whatever ingredients you have on hand. It's perfect for using up leftovers or showcasing seasonal produce.

As Clara wrote down the ingredients and instructions for me, I knew that I had to try making a frittata myself. I was inspired by the flavors of fall, so I decided to create my own version of an autumn frittata.

I started by gathering some of my favorite seasonal ingredients: butternut squash, kale, and caramelized onions. I roasted the butternut squash in the oven until it was tender and caramelized, then sautéed the kale and onions until they were soft and fragrant.

Next, I whipped up a dozen eggs and added a splash of cream for richness. I seasoned the eggs with a pinch of salt, pepper, and a hint of nutmeg, then poured them over the cooked vegetables in my cast iron skillet.

I let the frittata cook on the stovetop until the edges were set, then transferred it to the oven to finish cooking. As the frittata baked, the eggs puffed up and turned a beautiful golden brown.

When I pulled the frittata out of the oven, it was a work of art. The butternut squash added a touch of sweetness, the kale brought a pop of color, and the caramelized onions added a depth of flavor. I couldn't wait to dig in and taste my creation.

I sliced the frittata into wedges and served it on a platter, just like Clara had done. My family gathered around the table, their mouths watering at the sight and smell of the frittata. As we ate, the flavors of autumn danced on our taste buds, warming us from the inside out.

From that day on, my autumn frittata became a staple in our home. I made it for weekend brunches, holiday gatherings, and cozy dinners by the fire. Each time I made it, I thought of Clara and the inspiration she had given me.

As the years went by, I continued to experiment with different frittata recipes, incorporating new ingredients and flavors. I learned that a frittata is more than just a dish – it's a canvas for creativity and a celebration of the seasons.

Now, as I pass down my autumn frittata recipe to my grandchildren, I hope that they will be inspired to create their own versions and share them with loved ones. Cooking is more than just following a recipe – it's a way to connect with others, express creativity, and nourish the soul. And for that, I am forever grateful.