Makes 6 servings
1 tablespoon extra-virgin olive oil
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
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.
1. Preheat the oven to 350°F.
2. 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.
3. In the meantime, in a large bowl whisk together the eggs, salt, and pepper. Set aside.
4. 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.
5. 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.
Carbohydrates: 4 g
Fat: 10 g
Protein: 10 g
Fiber: 1 g