Swiss Chard Frittata

Name: Swiss Chard Frittata
Prep time: 20

5 out of 5 stars (based on 15 reviews)

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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society