Swiss Chard & Onion Frittata

Frittatas are a great way to incorporate more vegetables into your diet; they’re versatile, easily varied and can be served warm or at room temperature. To reduce the cholesterol in this recipe, you can substitute 4 egg whites for 2 of the whole eggs.

 

Swiss Chard & Onion Frittata

 

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

4 Tbs. (2 fl. oz./60 ml.) olive oil

1 small yellow onion, thinly sliced

Sea salt and freshly ground black pepper

6 large eggs

4 cloves garlic, finely chopped

1/4 cup (1 oz./30 g.) freshly grated Parmesan cheese

1-2 pinches cayenne pepper

 

Position a rack in the upper third of the oven and preheat to 350ºF (180ºC).

 

Separate the stems from the chard leaves by cutting along both sides of the center vein. Cut the chard stems crosswise into slices 1/4 inch (6 mm.) thick and coarsely chop the leaves. Set aside separately.

 

In a large frying pan, heat 2 tablespoons of the olive oil over medium heat. Add the onion and saute until tender, about 6 minutes. Add the chard stems, season with salt and saute until they start to soften, about 4 minutes. Add the chopped chard leaves and saute until all of the chard is tender, 3-4 minutes longer. Transfer to a plate. Set aside.

 

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

 

Drain the liquid from the plate holding the chard, squeeze the leaves gently to remove any excess liquid, and stir into the egg mixture. In an 8-inch (20-cm.) ovenproof frying pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the egg mixture, reduce the heat to medium, and cook without stirring until the eggs are set around the edges, about 5 minutes. Transfer to the oven and bake until completely set, 7-9 minutes longer. Remove from the oven and let cool briefly.

 

Cut the frittata into wedges and serve straight from the pan, or invert onto a large plate, if desired, cut into wedges, and serve. Serves 4-6.

 

Find more simple, wholesome recipes in our cookbook Good for You, by Dana Jacobi.