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Swiss Chard and Onion Frittata

Photo: Brian Kennedy; Styling: Lindsey Lower

Hands-on time 35 mins
Total time 35 mins
Yield

Serves 4 (serving size: 1 wedge)

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.

Ingredients

  • 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

Nutrition Information

  • calories 191
  • fat 13.6 g
  • satfat 4.7 g
  • monofat 6.4 g
  • polyfat 1.7 g
  • protein 12 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 200 mg
  • iron 2 mg
  • sodium 508 mg
  • calcium 208 mg

How to Make It

  1. 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.

  2. 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.

  3. Preheat broiler to high.

  4. 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.

  5. 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.