Swiss Chard and Goat Cheese Frittata
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
- Wash the Swiss chard; cut off stems, mince, and set aside. Roughly chop the leaves.
- Heat 1 tablespoon olive oil in a 9-inch skillet with an ovenproof handle. Add onion, 1/4 teaspoon of salt, and rosemary. Saute 10 minutes over medium heat, until the onions are very soft and just starting to brown.
- Stir in the Swiss chard leaves and the remaining 1/4 teaspoon salt, and saute 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
- Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
- Wash and dry the skillet and return to stove top.
- 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.
- 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.
Per serving: 217 kcal cal., 15 g fat (5 g sat. fat), 7 g carb., 2 g fiber, 3 g sugar, 7 g pro., 108 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet