Teff’ttata with Chard and Mozzarella

1. Heat the oven to 400°F. Put 1 1/4 cups water into a small saucepan with a pinch of salt and bring to a boil over high heat. As soon as it’s boiling, add the teff and stir; adjust the heat so the mixture bubbles gently. Cook, uncovered and undisturbed, until the liquid is absorbed and the grains are just starting to stick to the bottom of the pot. Start checking after 5 minutes; it could take up to 10 minutes to get to this stage. Remove the pot from the heat, fluff the teff with a fork, and cover. Let sit while you get the other ingredients ready.
2. Trim the ends of the chard stems and cut them away from the leaves (scissors make this quick work). Chop the leaves and slice the stems into bite-size pieces, on the diagonal if you like.
3. For a thick teff’ttata, choose a 10-inch skillet; one cooked in a 12-inch skillet will be about 1 inch thick (as shown in the photo). Either should be non-stick, cast iron, or carbonized steel. Put 1 tablespoon of the oil in the skillet over medium heat. When it’s hot, add the shallot and a sprinkle of salt and cook, stirring frequently until it’s soft and golden, about 5 minutes. Crack in the eggs into a large bowl and whisk with a fork until the color is uniform. Stir in the cheese.
4. When the shallot is ready, add the chard stems to the skillet and stir. Raise the heat to medium and cook, stirring occasionally until they’re soft and bright-colored, about 2 minutes. Add the chard ribbons (slowly by the handful if using a 10-inch skillet) and stir almost constantly until they’re shiny and starting to sizzle, about a minute. Keep cooking and stirring frequently until the leaves are tender and release their liquid, 2 to 3 minutes. Lower the heat a bit and continue until the chard is dry and starts to stick to the pan, another 2 minutes or so. Remove the pan from the heat; taste and add more salt if necessary and some pepper.
5. Add the teff to the egg mixture in the large bowl and stir with a fork until combined. Fold in the cooked vegetables. Return the skillet to medium heat and add the remaining 2 tablespoons olive oil.
6. When the oil is hot, pour in the teff’ttata batter and spread it evenly in the pan with a rubber spatula. As soon as the mixture sizzles, transfer the skillet to the oven and bake until the teff’ttata turns golden around the edges and top and is only slightly jiggly in the center when you gently shake the pan, 15 to 20 minutes, depending on the thickness. Use a soft or wooden spatula to cut into wedges or squares and serve hot or at room temperature. (Or refrigerate for up to a day and serve cold.)

—Recipe developed by The Bittman Project for Bob’s Red Mill