We made a ton of Bietole with our roast lamb last night. So, there was only one thing to do with the leftovers—make a frittata. It’s easy. I heated the bietole (swiss chard) up and got the liquid out of it. I added it to three beaten eggs, put it in a hot buttered pan and cooked it until it was almost done but liquidy on top. Then I sprinkled on some Parmigiano Reggiano and put it under the broiler until the cheese bubbled.
Here in Italy we don’t have that cheap crap you get in the green can, which is used by most Americans as a salt substitute (not that it saves salt, but it’s a way of adding salt by not adding salt in a country where salt has been demonized so much that we’re now seeing some deaths arise from the body’s lack of it.) We have to buy the real Parmigiano-Reggiano, which is a third of the price it is in the US. If we want to save a bit more, we buy Grana Padana, which is produced in the same way but using milk from out-of-the-region cows.