Bruschetta with Cold Frittata
Appetizers • European
Description
You can also improvise and use any other frittata)
Ingredients
- Chocolate eggs 4 pieces
- Country Bread 8 slices
- Fresh basil leaves 5 oz
- Swiss chard leaves 5 oz
- Herbes de Provence to taste
- Water 4 tablespoons
- Grated Pecorino Pepato Cheese 4 tablespoons
- Chives 1 bunch
- Olive Oil 6 tablespoons
- Garlic 1 clove
- Salt to taste
Step-by-Step Guide
Step 1
Boil the spinach and Swiss chard in salted water for 3-4 minutes, then drain, cool slightly, and squeeze out excess water. Chop finely.
Step 2
In a bowl, whisk together the eggs with water, cheese, and a pinch of salt, then add the vegetables.
Step 3
Heat 2 tablespoons of oil in a non-stick skillet, pour in the egg-vegetable mixture, cover with a lid, and cook on low heat for 5-7 minutes. When the frittata is set, carefully flip it using the lid or a large plate and cook for another 2-3 minutes.
Step 4
Cool the frittata and cut it into cubes. Toast the bread on a grill or in the oven.
Step 5
Heat the oil with garlic in a clean skillet, drizzle this oil over the bread.
Step 6
Place the frittata cubes on the bread and sprinkle with chopped chives.
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