I worked in Athens for a year and had a chance to eat a lot of wonderful local Greek food. This recipe was inspired by a traditional dish made with rice and spinach. I’ve changed some of the ingredients, but the lemon flavor that I loved so much in the original recipe remains the same. Read more
This frittata is full of flavor and incredibly healthy, since Swiss chard is a nutrient dense vegetable that is rich in dietary fiber. I think it’s a perfect dish for a weekend brunch, but could easily work for dinner, too.
1 bunch swiss chard, about 1 1/4 pounds
4 Tbsp olive oil
1 small yellow onion, thinly sliced
Salt and freshly ground black pepper
6 large eggs
4 cloves garlic, finely chopped
1/4 cup grated hard cheese, such as parmesan
Pinch of cayenne
Position a rack in the upper third of the oven and preheat to 350 degrees. Cut the chard stems crosswise into 1/4-inch thick slices. Coarsely chop the leaves.
In a large frying pan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and saute until tender, about 6 minutes.
Add the chard stems, season with salt and saute for 4 minutes. Add the chopped leaves and saute until tender, 2-3 minutes. Transfer to a plate and set aside.
In a large bowl, lightly beat the eggs with the garlic and cheese Season with cayenne, salt and pepper.
Gently squeeze the liquid from the chard and stir into the egg mixture. In an 8-inch ovenproof frying pan over medium-high heat, warm the remaining 2 tablespoons of olive oil.
Add the egg mixture, reduce the heat to medium, and cook until the eggs are set around the edges, about 5 minutes. Transfer to the oven and cook until set, 7-9 minutes longer. Let cool briefly.