Jean Pierre Moullé’s Chard Frittata

Jean Pierre is head chef at Chez Panisse in Berkley, California, for six months of the year. During the summer months he lives in Bordeaux and teaches cooking classes.

This was one of the many delicious things I ate when I spent a few days with him and his family.

Serves 8

6 free range organic eggs

2 tablespoons extra virgin olive

25g (1oz) butter

2 medium onions finely chopped

125 – 150g (4 ½ – 5oz) Parmesan grated

6 – 8 Chard Stems

salt and freshly ground pepper

1 x tablespoon extra virgin olive oil

10 g (½ oz) butter

25.5cm – 10in non-stick or cast iron frying pan

Heat a pan, add the extra virgin olive oil and butter add onion, toss and season with salt and freshly ground pepper.

Cook over a gentle heat, add garlic and cook for a few minutes more.

Strip the green from the stalks of the chard. Chop the stalks into roughly 1 inch pieces. Bring 2 pints of water to the boil; add salt (3 teaspoons – 2 pints)

Toss in stalks cook for 4 – 5 minutes; add half or more of the chopped greens and cook for a further 2 – 3 minutes.

Drain really well, add to the onion and garlic and cook for 8 – 10 minutes.

Whisk the eggs, season well with salt, and freshly ground pepper add grated parmesan, and the cooled chard and onions. Heat a non-stick or cast iron frying pan on a low heat. Add a half ounce of butter and a tablespoon of olive oil.

Pour in the mixture, cook for a further 7 – 8 minutes until the edges are well coloured; transfer to a pre-heated moderate oven for 10 – 12 minutes.

Allow to settle, un-mould. Serve at room temperature with a good green salad.