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Swiss Chard Frittata

Name: Swiss Chard Frittata
Prep time: 20

(11 votes, average: 4.45 out of 5)

20 min prep

3 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

This Swiss chard frittata is a thin crepe like frittata that doesn’t need baking. You can also use beet greens, spinach, or kale etc. Just cook them using the same method as the chard.

Ingredients

1 bunch of Swiss or ruby chard, leaves only, washed
3 large eggs
Salt and freshly ground black pepper
2 tablespoons olive oil, divided
2 garlic cloves, thinly sliced (or more to taste)
3 tablespoons coarsely chopped Italian parsley

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Nutrition Facts

Calories

186 cals

Fat

14 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

7 g

Sugar

2 g

Fiber

3 g

Protein

9 g

Sodium

503 mg

Directions

Put the washed chard leaves with the water clinging to the leaves in a pot with a tight fitting lid. Wilt the chard over high heat for 5 minutes. Drain and run the chard under cold water to stop the cooking. Squeeze out the water and coarsely chop. Set aside.
In a small bowl, lightly beat the eggs, 2 tablespoons of cold water, salt, and pepper. Set aside
Over medium-high heat, heat 1 tablespoon of oil in a sauté or a seasoned non-stick frying pan. Add the garlic and sauté until it starts to turn golden, about 2 minutes.
Add the chopped chard, a pinch of salt and sauté for 2 to 3 minutes. Add the chopped parsley. Stir in and cook for a few more seconds. Pour the chard into the egg mixture.
Wipe the pan clean with a paper towel, then heat the remaining 1 tablespoon of olive oil over medium-high heat. Pour in the egg and chard mixture and spread evenly around the pan. Cover, and cook for 5 minutes.
Slide the frittata onto a plate using a spatula, then place the pan over the plate and invert the frittata back into the pan. Cook for another 2 to 3 minutes.
Slice onto a clean plate, cut into wedges and serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.