Swiss Chard and Tomato Frittata

Submitted by dicentra

"This is a great brunch dish! Good alternative to an omelet. Eggs and tomatoes together are fabulous!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 lb swiss chard
• 4 garlic cloves, minced
• 1 cup chopped onion
• 2 teaspoons olive oil
• 6 egg whites
• 2 whole eggs
• 3 tablespoons chopped fresh basil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 medium tomatoes, sliced

directions

1. Chop the chard. In a skillet, sauté the garlic and onions in 1 tablespoon of the oil.
2. Add the chard, cover and lower the heat and cook for 10 minutes.
3. Remove from heat and drain if juicy.
4. In a large bowl, beat the eggs, salt and pepper until blended. Stir in the chard.
5. Coat the bottom of a skillet with the remaining oil and return to medium heat.
6. When hot, pour egg mixture and arrange tomato slices on top.
7. Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minute until eggs are cooked.
8. Serve immediately or at room temperature.

Reviews

[Neohippie]

Good way to use up all the chard and tomatoes I'm getting from my garden. Gave 4 stars because I had trouble flipping it. I think I'd rather stick it in the oven for a few minutes to get the eggs on top to cook.

 

[yogiclarebear]

This is fabulous. I used only egg whites, and added a few slices of chopped uncured turkey bacon and some mushrooms. So delicious!

 

[Brooke the Cook in]

Nice light egg dish incorporating lots of fresh veggies. I halved this recipe for my small family and cooked as directed; however, I could not flip the frittata over in one piece! The swiss chard was great in this recipe.

 

[This Spatula]

I had about a pound of leftover swiss chard from another recipe and was looking for a way to use it when I came across this. It came out looking beautiful, and the flavor was well-balanced. (Even my friend who hates eggs said she liked it!) I appreciate how healthy it was, but I thought it could have used a little more kick - I ended up adding extra salt and sprinkling a little Romano on top. Once again, thanks for a great way to use up my Swiss Chard!

 

[Geema]

I think it was the fluffy texture of this frittata that I loved so much. Using the egg whites gives this dish an elegant souflee like quality that is definitely lighter than my usual omelette. Flipping the frittata was quite scary, but not to worry...it held together perfectly. I used spinach as a successful substitute for the swiss chard, but I'm sure that any combination of vegetables would work with this great recipe.