Frittata with Swiss Chard, Golden Raisins, Pine Nuts and Pancetta

Servings: 3 -4

Author:

Main Course

Spring

pancetta eggs raisins nuts chard

🧂 Ingredients

1 In a stainless-steel bowl, whisk the eggs until the yolks and whites are
thoroughly combined. Heat a well-seasoned medium sauté pan over medium-high
heat. Add the butter and shallots to the hot pan and stir to combine. Lightly
season the shallots with salt and pepper and continue cooking until the shallots
are translucent.
2 Add the chard and stir to coat with the butter, then season lightly. Add the
whisked eggs, raisins, pine nuts and pancetta and season lightly with salt and
pepper.
3 Using a wooden spoon, stir the eggs while shaking the pan (as if making
scrambled eggs). Once the eggs are almost set, stop stirring and smooth out the
surface of the frittata.
4 Using an inverted plate, carefully flip the frittata onto a plate or cookie
sheet then slide it back into the pan. Continue cooking until set—about 2 to 3
minutes. Slide the frittata out onto a cutting board and cut into wedges. Serve
warm or at room temperature.