The rolled frittata with Swiss chard and cooked ham is a simple, tasty dish perfect for any occasion. Soft and flavorful, it’s prepared in a few steps and is ideal to serve as an appetizer, main course or to take with you for a picnic or a packed lunch.
This version of the frittata roll is baked in the oven to obtain a thin, even layer, perfect to fill and roll easily. The Swiss chard, a seasonal star, gives a delicate yet distinct flavor that pairs perfectly with the sweetness of the cooked ham and the creaminess of the cheese.
Among the most practical recipes, this baked frittata with Swiss chard is a versatile and always appreciated solution. It can be prepared in advance, is great both warm and cold, and lends itself to many variations. An original way to bring a classic frittata with Swiss chard to the table, making it even more inviting.
Sliced or cut into pinwheels, it’s also perfect for buffets and aperitifs, winning everyone over with its simplicity and honest taste.
Protein-based dish (egg + ham), nutritionally complete. It can replace a classic meat or fish main course.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 6 eggs (large)
- 10.6 oz Swiss chard (already cleaned (about 3–4 cups chopped))
- 5.3 oz cooked ham
- 3.5 oz scamorza (or drained mozzarella)
- 1.8 oz Parmesan, grated ((about 1/2 cup))
- to taste salt and pepper
- to taste nutmeg (optional)
Tools
- Parchment paper cuki
- 1 Baking pan candy
Preparation
Drain them thoroughly and squeeze well to remove all excess water;
Roughly chop them and set aside;
Beat the eggs in a large bowl with Parmesan, salt, pepper and nutmeg;
Add the chopped Swiss chard to the egg mixture and mix until you get a uniform batter;
Line a baking tray with parchment paper and lightly grease with extra virgin olive oil;
Pour the mixture and level it well to obtain a thin, even layer;
Bake in a preheated oven at 356°F for about 15–20 minutes until lightly golden;
Remove the frittata from the oven and let it cool for a few minutes;
Fill the surface with cooked ham and cheese slices or pieces;
Gently roll the frittata using the parchment paper to help;
Wrap the roll and let it rest for at least 10 minutes to firm up;
Slice into pieces or pinwheels and serve.
