Last night, our friends Rob and Shara hosted a Tapas Night (which the guys called “Topless Night”…much to their disappointment, there was only tapas), and each couple brought a few snacks to share. Everything was so delicious! Shara made Brie and apple crostini (on the left), spicy yam chips (bottom right corner), and dumplings (top right corner). Chad and Lindsay brought walnut-stuffed mushrooms (bottom center) and tiny spanikopita tarts (top center). I brought some little Swiss chard frittatas (top left), and chocolate-dipped bananas (I forgot to take a picture of them).
After dinner, we watched Spanglish, which turned out to be a really good film. After watching the preview for it, I thought it would be another Adam Sandler funny flick, but it’s a bit more serious, and more engaging.
Lindsay asked for the recipe for the frittatas, so here’s my attempt at remembering how I made them.
Tiny Swiss Chard Frittatas
- Cooking spray
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 large bunch Swiss chard, stems removed, leaves sliced into ribbons
- 6 eggs
- 3/4 cup low-fat cottage cheese
- 1/2 teaspoon salt
- Freshly ground black pepper
- 3/4 cup freshly grated Parmesan cheese
Preheat oven to 375ËšF. Spray a 12-cup muffin tin with cooking spray.
Heat the oil in a large skillet over medium heat. Add the garlic and red pepper, and saute 1 minute. Add Swiss chard and saute for 5 minutes, or until chard is wilted. Let cool, then spoon an equal amount of chard into each muffin cup.
Whisk eggs together in a medium-sized bowl. Add the cottage cheese, salt, and black pepper, and whisk to combine. Spoon an equal amount of egg mixture into each muffin cup, moving the chard around a bit to make sure some egg reaches the bottom of the cup. Top each cup with 1 tablespoon Parmesan cheese.
Bake for 10 to 12 minutes or until eggs are set.
Makes 12 mini-frittatas.