Swiss Chard Frittata
Swiss chard is one of my favorite leafy green vegetables. If chard is not available, try this dish with kale. At first bite you will love the sweet caramelized onions, in combination with the savory flavors from the Swiss chard, eggs and cheese. A perfect meatless dinner when paired with a salad and some crusty bread. Or you can serve it for breakfast or brunch; it’s easy to make ahead and reheat before serving.
4 large eggs
4 large egg whites
¼ cup grated Swiss cheese
½ bunch Swiss chard, washed well
1 large white onion, sliced thin
1 tsp. butter
Salt and pepper, to taste
Preheat oven to 400 degrees. In a medium bowl, combine eggs, egg whites, cheese and a pinch each of salt and pepper. Set aside. Separate the stems from the leaves of the chard. Dice the stem into small pieces. Roll the leaves up and slice into thin ribbons, about 1/8-inch thick. Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until they become translucent, about 10 minutes. Bring the heat up to medium and cook until the onions caramelize. Set aside. Increase heat to medium-high, add remaining butter and add the chard stems. Cook about 3-4 minutes. Add the chard leaves to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper. Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend. Reduce heat to low and cook until the edges set, about 6-8 minutes. Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes. Remove from the oven and place a dish over the pan; flip onto the plate. Cut into wedges and serve.
Swiss chard is one of my favorite leafy green vegetables. If chard is not available, try this dish with kale. At first bite you will love the sweet caramelized onions, in combination with the savory flavors from the Swiss chard, eggs and cheese. A perfect meatless dinner when paired with a salad and some crusty bread. Or you can serve it for breakfast or brunch; it’s easy to make ahead and reheat before serving.
4 large eggs
4 large egg whites
¼ cup grated Swiss cheese
½ bunch Swiss chard, washed well
1 large white onion, sliced thin
1 tsp. butter
Salt and pepper, to taste
Preheat oven to 400 degrees. In a medium bowl, combine eggs, egg whites, cheese and a pinch each of salt and pepper. Set aside. Separate the stems from the leaves of the chard. Dice the stem into small pieces. Roll the leaves up and slice into thin ribbons, about 1/8-inch thick. Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until they become translucent, about 10 minutes. Bring the heat up to medium and cook until the onions caramelize. Set aside. Increase heat to medium-high, add remaining butter and add the chard stems. Cook about 3-4 minutes. Add the chard leaves to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper. Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend. Reduce heat to low and cook until the edges set, about 6-8 minutes. Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes. Remove from the oven and place a dish over the pan; flip onto the plate. Cut into wedges and serve.