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Swiss Chard Frittata

June 24, 2012

This is one recipe overhaul that I HAVE tried, and it was very good!

Original Recipe Here


  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup grated Swiss Cheese
  • 1/2 bunch (6 1/2 cups) Swish Chard, washed well
  • 1/2 red bell pepper, sliced thin
  • 1 T. chives or green onion greens (opt.)
  • 1 large white onion (2 cups), sliced thin
  • 2 tsp light butter
  • salt and fresh pepper to taste I find swiss chard to be plenty salty & peppery for my liking
Directions: Preheat oven to 400°.

  1. In a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. Set aside.
  2. 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 an 1/8-inch thick.
  3. Heat a 10-inch skillet on low heat; melt half of the butter and add the onions peppers with a pinch of salt and pepper. Slowly cook the onions peppers, stirring occasionally until they become slightly softened, about 8 minutes. Bring the heat up to medium and cook until they slightly caramelize. Set aside.
  4. Increase the 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.
  5. 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.
  6. Remove from the oven and place a dish over the pan; flip onto the plate. Cut into wedges and serve.

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