Frittata is perfect for brunching—it’s a great way to use up all kinds of cooked veggies and cheese, and the peppers and chard are particularly festive. (Shishitos are very mild, but about one in 20 is a hot surprise.) Serve the frittata in bite-sized squares, cold or at room temperature.
Photography and food styling by Tracey Kusiewicz. Prop styling by Nicole Sjostedt.
Canola oil, for cooking
Handful of fresh shishito (twist) peppers (optional)
3 to 4 chard leaves, chopped (with stems) Salt and pepper, to taste
5 large eggs
1/4 cup half-and-half or heavy cream
1 roasted red pepper, chopped
1/3 cup crumbled feta or goat cheese
Preheat oven to 350°F. Heat a drizzle of oil in a 9-inch ovenproof skillet set over high heat. If using shishitos, cook until blistered on all sides, set aside to cool slightly, then roughly chop, discarding stems. (Scrape out most of the seeds, too, if you like.) Add another drizzle of oil to pan and cook the chard, seasoning with salt, until wilted.
In a bowl, whisk together eggs, cream, salt and pepper. Stir in roasted red peppers, shishitos and cheese. Pour over chard in the skillet and cook for 5 minutes, until it starts to set around the edges. Transfer to oven and bake for 15 minutes, or until slightly puffed and set. Cool and serve small squares at room temperature or cold. Serves 8.