Swiss Chard Frittata
Trefoil Gardens Chard Frittata Recipe
Discover the perfect Chard Frittata recipe, based on recipe from Alice Waters, a nutritious and savory dish ideal for breakfast, brunch, or a light dinner. This easy-to-make frittata features fresh Swiss chard, onions, garlic, and eggs, creating a delightful combination of flavors and textures. Whether you're looking for a healthy meal or a versatile dish to impress guests, this Chard Frittata is sure to become a favorite.
Ingredients
1 bunch rainbow chard
1 tablespoon plus 2 teaspoons, plus 2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
4 cloves garlic, minced
Salt
6 eggs
Freshly ground black pepper
Pinch cayenne pepper
3 tablespoons Pecorino Romano or other aged cheese, optional
1 teaspoon Fresh Thyme
Instructions
Remove the chard stalks and cut into 1/4-inch pieces.
Chop coarsely the leaves.
Heat the first tablespoon of oil in a skillet over medium heat.
Add the onion and chard stalks and sauté about 5 minutes, until the onion is translucent.
Add the garlic and cook another couple of minutes.
Stir in the chard leaves, season with salt, and cook until the leaves are wilted and tender, about 5 more minutes.
Remove from the skillet and let cool.
Crack the eggs in to a bowl.
Add 1/8 teaspoon salt, 2 teaspoons olive oil and a sprinkling of both black and cayenne pepper.
Beat lightly.
Stir the chard mixture into the eggs.
Pre-heat a clean 10 skillet over medium low heat.
Also pre-heat the oven broiler.
Pour the remaining 2 tablespoons of olive oil into the skillet.
Pour in the egg and chard mixture. As the eggs set on the bottom,
Lift gently the edges to allow the uncooked egg to flow underneath.
Cook until mostly set, but a little runny on top.
Sprinkle the cheese, if using, over the eggs.
Place under the broiler 3 to 4 minutes, until the cheese is golden and the eggs are set.
Serve in wedges, with a crisp green salad.