When Chef Paul Carlson of 9 Bean Rows creates a brunch menu, you know you’re in for a treat. Recently Paul and Larry Mawby (Northern Michigan’s King of Bubbly) met up for brunch (read about it here!), and Paul served up this delicious Roasted Tomato and Swiss Chard Frittata. He shares his frittata recipe below, originally published in the January 2016 issue of Traverse, Northern Michigan’s Magazine.
Roasted Tomato and Swiss Chard Frittata by Paul Carlson
- 1 1/2 cups cherry tomatoes
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- 1/2 cup pancetta, diced
- 1 bunch Swiss chard, cleaned and chopped
- 4 scallions, diced
- 8 eggs, cracked and lightly beaten
- 1/2 cup Leelanau Raclette, shredded
Preheat oven to 450 degrees
In a medium mixing bowl season the tomatoes with salt and pepper, dress lightly with olive oil and toss to combine. Transfer tomatoes to a sheet tray and roast until they just start to blister: 10 to 15 minutes. Remove tomatoes from oven and set aside to cool. In a medium sauté pan over medium high heat combine pancetta and a splash of water and cook until the pancetta is browned and slightly crispy. Using a slotted spoon remove the pancetta and drain on paper towels.
Place a 10” non-stick pan (preferably well-seasoned cast iron) over medium heat. Add olive oil, tomatoes, pancetta, Swiss chard and scallions to pan sauté for 2-3 minutes. Add beaten eggs, salt, pepper, and cheese to pan and cook undisturbed for 2 minutes. Transfer pan with frittata mixture to oven and cook for an additional 8-10 minutes. Remove frittata from oven, cool for 10 minutes, cut into pie-shaped wedges and serve.
More recipes from the bubbly brunch:
- L. Mawby Sparkling Wine Cocktail Recipes
- Deviled Eggs Recipe by Paul Carlson of 9 Bean Rows
- Fruit Parfait
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