Keep the Ffrit

Frittata, translated from Ladino, the language of the Sephardic Jews, means "stew". Pazi - Swiss chard, beetroot. This very simple dish came from hot countries, and now it is especially popular among the Jerusalem Sephardic housewives, who begin to cook it on Passover, and the last frittats are served on the table at the end of autumn - in Sukkot. In hot weather, it saturates, but does not leave a feeling of heaviness.

Ingredients

• 6 eggs
• 400 g of Safed cheese (or any unsalted brine cheese, feta cheese, feta, sulguni).
• 2 bunches of chard or spinach, total weight 400 g
• 1 large bunch of parsley
• 2 stalks of leeks (white part)
• extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Slice the leeks into thin rings. For chard, cut the green part into large pieces and thinly cut the stems. Finely chop the parsley leaves.
2. Heat the oil in a skillet and sauté the leeks over medium heat, stirring occasionally, for 5 minutes. Add chard and parsley to it. Cook together for another 7 minutes.
3. Whisk eggs with salt and pepper. Cut the cheese into cubes and add to the skillet, stir.
4. Pour eggs over vegetables, cover frittata and reduce heat to low.
5. Fry the frittata for 5 minutes. on one side, then flip it onto a plate and transfer to the pan with the uncooked side down, cover and cook for another 5 minutes. Serve hot.