My friend from Zürich was here all week, and I thought it was appropriate to make a swiss chard frittata with swiss cheese, but failed to remember that she doesn’t eat dairy products. Oh well, all the more for me I guess! 🙂
SWISS CHARD FRITTATA
adapted from skinnytaste.com
- 4 large eggs
- 4 large egg whites
- 1/2 cup freshly grated swiss cheese
- 1/2 bunch swiss chard, washed
- 1 medium to large white onion, sliced
- 2 tsp unsalted butter
- sea salt and fresh pepper to taste
1. Preheat oven to 400°. In a medium bowl combine eggs, egg whites, cheese, and a pinch of salt & pepper. Set aside.
2. Separate the stems from the leaves of the swiss chard, and dice the stems into small pieces. Roll up the leaves and slice into thin ribbons, about 1/8-inch thick.
3. Heat a 10-inch skillet on low heat. Melt 1 tsp of the butter, then add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until they become translucent, about 8-10 minutes. Set aside. Increase the heat to medium-high, add the remaining 1 tsp of butter and add the cut swiss chard leaves and stems. Cook until wilted, about 4-6 minutes. Season with salt and pepper.
4. Reduce the heat to medium-low and pour the egg mixture into the skillet. Add in the onions and additional salt & pepper to taste. Mix everything and cook until the edges set, about 6-8 minutes. Once the bottom and edges are set, you can either place the pan directly in the oven OR what I did was flip the mixture over onto a cookie sheet, then placed the sheet into the oven. Bake until completely set thru, about 5 minutes. Remove from the oven and either flip it onto a plate, or cut into wedges straight off the cookie sheet and serve!