Roast Chicken, Chard

and Sun-Dried Tomato Frittata

Brigit Binns, "The Low-Carb Gourmet: Recipes for the New Lifestyle"

This frittata works well with rotisserie chicken from the market, with leftover roast chicken, or with any leftover meat, poultry or even fish. The wedges are sturdy enough to be wrapped and packed for a picnic, especially after chilling.

Ingredients

1 1/2 Tbsp. olive or canola oil

1 medium leek, white and light, green parts only, well washed and finely chopped

4 ounces Swiss chard, stems sliced 1/4 inch thick, leaves cut into 1-inch strips

2 large garlic cloves, minced or pressed

8 ounces diced roasted chicken (rotisserie chicken is perfect) or precooked chicken sausage (1/4-inch dice, about 1 1/4 cups)

2 Tbsp. dry white wine

8 leaves fresh basil, julienned

5 sun-dried tomato halves, soaked in very hot water for 30 minutes, squeezed dry, and finely chopped

1/2 cup coarsely grated Pecorino Romano cheese

1/2 tsp. fine sea salt

Freshly ground black pepper

7 large eggs

3/4 cup whole milk

1 1/2 tsp. Dijon mustard

Directions

Place an 8-inch oven-safe nonstick skillet over medium-low heat and add the oil. Add the leek and chard stems and saut, stirring occasionally, for about 10 minutes, until tender. Add the chard leaves, cover the pan, and cook for about 5 minutes more, stirring once or twice, until wilted. Add the garlic and cook for 1 minute, then add the diced chicken and wine. Increase the heat to medium and simmer for 6 to 8 minutes, until the mixture is very dry. Remove the pan from the heat and stir in the basil, sun-dried tomatoes, Pecorino, salt and a generous grinding of pepper. Stir well to distribute the ingredients in an even layer.

Preheat the broiler. In a bowl, thoroughly whisk together the eggs, milk and mustard. Return the pan to medium-low heat and pour the egg mixture evenly over the ingredients. Cook without disturbing until the edges begin to set, 6 to 8 minutes. Pull one edge in gently and tilt the pan a little to let some of the uncooked egg run behind. Repeat in 2 or 3 other places around the rim as the eggs continue to set. When only the center is still wet and runny, transfer the pan to the broiler for 1 to 2 minutes, until set, firm, and golden.

Turn off the broiler and let the frittata rest in the oven with the door open for 5 minutes. Loosen the sides with a small knife, place a plate upside down on top of the pan, and invert it, giving a brisk downward jerk to help release the frittata. Invert again onto another plate, so the golden side is uppermost. Cut into wedges and serve warm or at room temperature. The frittata can be refrigerated for up to 24 hours; return to room temperature before serving for the best flavor.

Serves 6