Swiss chard is a beautiful, although overlooked, vegetable at its best in spring. It tastes like a combination of spinach and beets (its cousins), but with a meatier texture. Use both the leaves and stems after cleaning thoroughly.

Jean Kressy
Recipe by Cooking Light April 2000


Recipe Summary test

4 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Place potato in a saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain and cool. Toss potato with 1/4 teaspoon salt. Set aside.

  • Combine the Swiss chard and water in a large saucepan over medium heat. Cover and cook for 10 minutes or until Swiss chard is tender. Drain.

  • Combine 1/4 teaspoon salt, milk, and next 4 ingredients (milk through eggs) in a large bowl; stir with a whisk. Stir in potato and Swiss chard. Melt butter in a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan. Cover, reduce heat, and cook 10 minutes until almost set. Sprinkle with cheese.

  • Preheat broiler.

  • Wrap handle of skillet with foil. Broil 5 minutes or until golden brown.

Nutrition Facts

257 calories; calories from fat 36%; fat 10.2g; saturated fat 4.9g; mono fat 3.2g; poly fat 0.9g; protein 15.7g; carbohydrates 26.2g; fiber 2.2g; cholesterol 186mg; iron 3.1mg; sodium 565mg; calcium 172mg.