Swiss Chard, Onion & Cheese Frittata

Breakfast, Cook, Fall, In Season, Meat-Free Mains, Recipes

Frittatas are usually thought of as a brunch staple, but add a tossed green salad, crusty bread and a glass of crisp, white wine — and a simple dinner is served. This one stars earthy, colorful Swiss chard and a sprinkling of nutty Parmesan for savory flavor.

 

Swiss Chard, Onion & Cheese Frittata

 

1 bunch Swiss chard, about 1 1/4 lb. (625 g.)

4 Tbs. (2 fl. oz./60 ml.) 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 (1 oz./30 g.) grated hard cheese, such as Parmesan

Pinch of cayenne pepper

 

Position a rack in the upper third of the oven and preheat to 350 degrees F (180 degrees C). Cut the chard stems crosswise into slices 1/4 inch (6 mm.) thick. Coarsely chop the leaves.

 

In a large fry 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 about 4 minutes. Add the chopped leaves and saute until tender, 2 to 3 minutes. Transfer to a plate. Set aside.

 

In a large bowl, lightly beat the eggs with the garlic and cheese. Season with the cayenne, salt and black pepper.

 

Gently squeeze the liquid from the chard and stir in the egg mixture. In an 8-inch (20-cm.) ovenproof fry pan over medium-high heat, warm the remaining 2 tablespoons 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 to 9 minutes longer. Let cool briefly.

 

If desired, invert the frittata onto a large plate. Cut into wedges and serve right away. Serves 4 to 6.

8 comments about “Swiss Chard, Onion & Cheese Frittata

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  4. Xiaolu (6 Bittersweets)

    I made a very modified version of this with a couple of extra eggs, the addition of just a little broccoli and chopped tomatoes I had leftover from another recipe, and baking in a 10-inch skillet. It turned out very tasty still — thanks for the inspiration!

    Reply
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  6. Caroline

    This recipe can use A LOT more cayenne than just a pinch (maybe that’s my taste buds) but I found the frittata not seasoned enough.

    Reply
  7. Andrea

    Made this for our dinner tonight and it was great. My 3 year old’s comment when he took his first bite was: “This is really good Mom”. I was a little surprised b/c I felt that it had WAY too much garlic. Next time I make this I will be putting in only 1 clove. I put in 3 cloves instead of the 4 and it was still overpowering. To Caroline, I wonder if your Cayenne pepper is not fresh? I used fresh Cayenne and a pinch- (1-2 shakes) definitely rounded out the full body flavor. Definitely will be making this again.

    Reply

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