Made a few changes, but this will most likely become part of the regular rotation. I used 8 eggs instead of 12 (I like my frittatas more veggies, less egg), and used frozen swiss chard which worked beautifully. One thing to be careful of is the salt - it is really easy to over salt given that both ham and parmesan are kind of salty.
Swiss Chard and Ham Frittata
Photo: Kate Sears; Styling: Lynn Miller
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Amount per serving
- Calories: 170
- Fat: 12g
- Saturated fat: 3g
- Protein: 13g
- Carbohydrate: 3g
- Fiber: 1g
- Cholesterol: 325mg
- Sodium: 550mg
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 large bunch Swiss chard (about 12 oz.), tough part of stems removed, leaves sliced
- 1 cup diced boiled ham (about 4 oz.)
- 12 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons grated Parmesan
- 1. Preheat oven to 400°F. Warm oil in a large nonstick, ovenproof skillet over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Stir in chard. Cover and cook, stirring twice, until chard is tender, about 5 minutes. Remove cover; stir in ham.
- 2. Place eggs in a large bowl; season with salt and pepper and whisk to blend. Pour eggs over chard and ham in skillet. Stir to distribute ingredients as evenly as possible before eggs begin to set.
- 3. Cook on top of stove, lifting sides of frittata with a spatula to let uncooked eggs flow underneath, until lightly browned around edges, 3 to 5 minutes. Sprinkle frittata with Parmesan, transfer skillet to oven and bake, uncovered, until firm in center and slightly browned on top, about 10 minutes. Cut into wedges and serve.
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