Description
A nutritious and colorful frittata featuring tender Swiss chard, eggs, cheese, and aromatics—perfect for breakfast, brunch, or a light dinner.
Ingredients
Units
Scale
- 1 bunch Swiss chard (about 8 oz), stems trimmed and leaves roughly chopped
- 6 large eggs
- 1/4 cup milk or cream
- 1/2 cup grated Parmesan or crumbled feta cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes or fresh herbs (parsley, dill, or chives)
Instructions
- Preheat oven to 375 °F (190 °C).
- In an oven‑safe skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
- Add garlic and chard stems; cook for 2 minutes. Then stir in chard leaves and cook until wilted, another 2–3 minutes. Season lightly with salt and pepper.
- In a bowl, whisk eggs with milk (or cream), half of the cheese, salt, pepper, and herbs or red pepper flakes if using.
- Pour egg mixture evenly over the sautéed vegetables in the skillet. Cook on stove for 1–2 minutes until edges begin to set.
- Sprinkle remaining cheese over the top. Transfer skillet to the preheated oven.
- Bake for 12–15 minutes, or until the frittata is puffed and lightly golden and a knife inserted into the center comes out clean.
- Remove from oven, let rest for 5 minutes, then slice and serve warm or at room temperature.
Notes
- Use day‑old bread to soak up extra moisture, or add sautéed diced potatoes for heartiness.
- Sub cheeses—try goat cheese, cheddar, or Gruyère.
- Make-ahead tip: bake frittata in individual ramekins for single servings.
- Store leftovers in fridge up to 3 days; reheat slices gently in microwave or oven.
- For a dairy‑free version, omit cheese or use a plant‑based alternative.
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 210 mg