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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.

Deborah Madison
Recipe by Cooking Light April 2015

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Credit: Brian Kennedy; Styling: Lindsey Lower

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

191 calories; fat 13.6g; saturated fat 4.7g; mono fat 6.4g; poly fat 1.7g; protein 12g; carbohydrates 6g; fiber 2g; cholesterol 200mg; iron 2mg; sodium 508mg; calcium 208mg.
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