Earthy Swiss chard pairs well with eggs, but other cooked greens like kale, beet greens, or spinach would work equally well. Leftovers? Keep them in the fridge for a few days for a quick, healthy breakfast or a yummy lunch box addition—frittata slices are delicious served warm or cold.
Active time: 20 minutes
Total time: 40 minutes
1 tablespoon extra-virgin olive oil
½ cup finely chopped yellow onion
1 bunch Swiss chard, stems removed and finely chopped, leaves roughly chopped (about 8-10 cups leaves)
¼ teaspoon salt
Freshly ground pepper to taste
3 tablespoons grated Parmesan cheese
- Preheat the oven to 350°F.
- Heat olive oil in a 10-inch nonstick saute pan or cast-iron pan over medium-high heat. Add the onion and 1/2 cup of the chopped chard stems. (You can discard the rest of the stems.) Reduce heat to medium-low and cook until soft, but not browned, about 10 minutes.
- In the meantime, in a large bowl whisk together the eggs, salt, and pepper. Set aside.
- Add the chard leaves to the pan with the onions. Increase the heat to medium, and cover the pan with a lid until the greens are tender and cooked down, about 4 minutes.
- Pour the eggs over the chard in the pan, and sprinkle with the Parmesan cheese. Bake until puffed and set, 10 to 15 minutes. Let cool in the pan for 5 minutes. Slide the frittata onto a plate or serve directly from the pan.
Per serving: calories 142, fat 10 g, protein 10 g, carbohydrates 4 g, dietary fiber 1 g, sugar 2 g