Go ahead and use the tender chard stems; just dice them and cook with the leaves. Serve with a simple side salad for a lovely low-calorie dinner.
4 teaspoons olive oil, divided
1 cup thinly sliced onion
4 cups trimmed and thinly sliced Swiss chard
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
4 tablespoons small fresh basil leaves, divided
1 teaspoon minced garlic
4 large eggs, lightly beaten
1.5 ounces Gruyère cheese, shredded and divided (about 1/3 cup)
2 tablespoons grated vegetarian Parmesan cheese
How to Make It
Heat a 10-inch ovenproof nonstick skillet over medium-low heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add thinly sliced onion; cook 12 minutes or until onion is tender, stirring occasionally. Add chard; cook 10 minutes or until chard is tender, stirring occasionally. Sprinkle with 1/4 teaspoon salt and black pepper.
Combine parsley, 2 tablespoons basil, garlic, eggs, and remaining 1/4 teaspoon salt, stirring with a whisk. Add chard mixture to egg mixture. Stir in 1 ounce Gruyère cheese.
Preheat broiler to high.
Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add egg mixture to pan; cook 30 seconds. Reduce heat to low; cook, without stirring, for 4 minutes or until eggs are partially cooked. Sprinkle egg mixture with Parmesan cheese and remaining 5 ounce Gruyère cheese.
Place pan under broiler. Broil 1 minute or until eggs are thoroughly cooked and cheese is browned. Remove pan from oven. Run a silicone spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board. Sprinkle with remaining 2 tablespoons basil. Cut frittata into 4 wedges.
This was a very good frittata, with perfect proportions of egg to other ingredients. Didn't have chard so used a bagged spinach and baby kale mix, which was great. My only other change was to use a smoked gruyere and add smoked paprika on top. Served with tomatoes and artichoke hearts in a red wine viniagrette and some rosemary bread toasted with goat cheese. A great big yum for very little effort!
I've made this a few times now - its tasty, easy, and fast. I don't cook the onions for 12 minutes by themselves though - maybe just 2 or 3 minutes and then add the chard until its cooked. I increase eggs to 6 total. I also cut the salt by half and it still tastes good (I find I'm able to cut the salt by half in pretty much all Cooking Light recipes). Have added mushrooms when I had them and that's delicious too.
This is the first frittata I've ever made. It was so easy and quick. I made it mostly according to the directions - I added extra gruyere and pepper. I know this is a vegetarian recipe, but I think it would also be awesome with bacon or proscuitto.
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