Swiss Chard, Onion and Cheese Frittata

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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.

(4 votes, average: 4.50 out of 5)
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Swiss Chard, Onion and Cheese Frittata

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, lightly beat the eggs with the garlic and cheese Season with cayenne, salt and pepper.
  5. 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.
  6. 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.

Yield: 4-6

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2 Comments on "Swiss Chard, Onion and Cheese Frittata"

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Marla

We love frittatas too!
Have you joined us at Project Lunch Box yet? This post would be a great link up
http://su.pr/221xT1 

This has been my go-to breakfast food all month. (Also helps that my garden has turned into a chard plantation.) I make a frittata on Sunday–and reheat a slice on work mornings.  I make mine with a mix of egg whites & whole eggs and top it with tomato slices.

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