- Skill Level: Intermediate
- Serves: 6
- Start to Finish: under 1 hour
- Prep: 10 minutes
- Cook: 20 minutes
- 496mg (21%) Sodium
- 7g Carbs
- 2g Fiber
- 15g (24%) Fat
- 5g (27%) Saturated Fat
- 3g Sugars
- 14g Protein
- 108mg (11%) Calcium
- 3mg (16%) Iron
This protein-packed egg dish can served at any temperature and enjoyed any time of day.
- 8 large red Swiss chard leaves with stems
- 2 tablespoons extra virgin olive oil, divided
- 1 1/2 cups thinly sliced red onion (about 1 medium)
- 1/2 teaspoon salt, divided
- 2 teaspoons minced fresh rosemary
- 1 tablespoon chopped garlic
- 8 large eggs
- Freshly ground black pepper
- 4 ounces goat cheese, crumbled
- 1 large heirloom or beefsteak tomato, for garnish
1. Wash the Swiss chard; cut off stems, mince, and set aside. Roughly chop the leaves.
2. Heat 1 tablespoon olive oil in a 9-inch skillet with an ovenproof handle. Add onion, 1/4 teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
3. Stir in the Swiss chard leaves and the remaining 1/4 teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
4. Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
5. Wash and dry the skillet and return to stove top.
6. Turn on the broiler, then heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
7. Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm in the center and golden on top. Use a rubber spatula to loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and garnish with tomato slices.