Name: Bell Pepper & Feta Frittata with Swiss Chard, Apricot & Pine Nut Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 anchovy fillets, packed in oil; 1 ½ (113 g) pkgs crumbled feta cheese; 12 dried apricots; 18 eggs; ¾ cup pine nuts; 6 red bell peppers; 1 ½ bunches Swiss chard; black pepper; crushed red pepper; extra virgin olive oil; red wine vinegar; salt; smoked paprika

Bell Pepper & Feta Frittata with Swiss Chard, Apricot & Pine Nut SaladBell Pepper & Feta Frittata with Swiss Chard, Apricot & Pine Nut Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 anchovy fillets, packed in oil

1 ½ (113 g) pkgs crumbled feta cheese

12 dried apricots

18 eggs

¾ cup pine nuts

6 red bell peppers

1 ½ bunches Swiss chard

black pepper

crushed red pepper

extra virgin olive oil

red wine vinegar

salt

smoked paprika

Instructions

Wash, dry, trim, and seed bell peppers; slice lengthwise into thin strips.

Preheat a large ovenproof skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add peppers and salt; cook, stirring occasionally, until tender and starting to brown, about 12 minutes.

Meanwhile, crack eggs into a large bowl, then add salt and pepper. Whisk to combine.

Add feta to the bowl with the egg. Stir to combine and set aside.

Preheat oven to broil on high and position rack in the upper third of the oven.

Mince anchovy fillets. Place in another large bowl along with oil, vinegar, salt, and crushed red pepper; whisk to combine the dressing.

Wash and dry chard; fold leaves in half lengthwise and slice off the stems. Cut leaves crosswise into thin (shred-like) strips and thinly slice the stems, keeping them separate. Add leaves to the bowl with the dressing and set aside. Reserve stems for the next step.

When the peppers are tender, add chard stems and smoked paprika to the skillet. Cook, stirring occasionally, until fragrant, about 1 minute.

Add vinegar and continue to cook, stirring occasionally, until absorbed, about 1 minute.

Pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 5-7 minutes.

Place skillet in the oven and broil until top of the frittata is just set, 3-4 minutes. Remove from oven.

Meanwhile, thinly slice apricots. Add to the bowl with the Swiss chard, along with pine nuts, and toss to combine the salad.

Cut frittata into wedges and divide between plates. Serve with salad on the side and enjoy!

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