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!
This came together pretty quickly on a weeknight. I made it as directed, but will probably add a couple more eggs as other reviewers suggested next time.
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.
Made this tonight for our meatless meal of the week and we both really liked it! Would be a great brunch, breakfast for guests (or just us!!) also.
This was a tasty easy weeknight dinner. I added 2 more eggs ando probably used more cheese than specified. We also thought bacon would be a good addition.
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.