Swiss Chard Frittata
June 24, 2012
This is one recipe overhaul that I HAVE tried, and it was very good!
- 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 tasteI find swiss chard to be plenty salty & peppery for my liking
Directions: Preheat oven to 400°.
- In a medium bowl combine eggs, egg whites, cheese and
a pinch 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 an 1/8-inch thick.
- Heat a 10-inch skillet on low heat; melt half of the butter and add the
onionspeppers with a pinch of salt and pepper. Slowly cook the onionspeppers, stirring occasionally until they become slightly softened, about 8 minutes. Bring the heat up to medium and cook until they slightly caramelize. Set aside.
- 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.
- 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.