Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
4 cups swiss chard, cleaned and cut into bite size pieces (1 large bunch of chard)
2 cups of leeks, thinly sliced
1 cup cherry tomatoes, sliced
6 organic eggs
2 tablespoons plain Greek yogurt
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, chopped
1/8 teaspoon freshly ground nutmeg
2 tablespoons olive oil
3 tablespoons almond flour
2 tablespoons parmesan cheese
Preheat oven to 375 degrees
Prepare vegetables as directed and set aside.
Whisk the eggs, yogurt, 1/4 teaspoon sea salt, pepper and nutmeg together until the eggs are frothy and only very small lumps of yogurt remain.
In a ten-inch ovenproof skillet, heat the olive oil over medium heat. Add the leeks with a pinch of salt and sauté until just golden. Place the swiss chard on top of the leeks and add a pinch of salt. Cover, and allow the chard to steam for 2 minutes, just until the greens begin to wilt. Remove the cover and arrange the tomatoes on top of the greens.
Pour the egg mixture on top of the tomatoes and make sure it seeps through the greens. Sprinkle the top with Parmesan cheese and almond flour.
Bake the frittata for 10 to 15 minutes or until the eggs have set. Remove it from the oven, and heat the broiler. Place the frittata under the broiler and cook for 1 minute or until the cheese and almonds are golden brown. Serve immediately, or at room temperature.
Notes: You can make this a dairy free frittata by substituting the yogurt for two tablespoons of water and eliminating the parmesan cheese. No chard in the house, fresh spinach or kale will do.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)