Swiss Chard & Goat Cheese Frittata
"Serve this hot, warm, or at room temperature. Serve with slices of heirloom tomatoes. The amount of garlic can be decreased (or increased) according to tastes."
photo by anniesnomsblog
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 8 large swiss chard leaves, with stems
- 2 tablespoons extra virgin olive oil, divided
- 1 medium red onion, peeled and thinly sliced
- 1⁄2 teaspoon salt, divided
- 2 teaspoons fresh rosemary, minced
- 3 garlic cloves, peeled and minced
- 8 large eggs
- fresh ground black pepper
- 4 ounces goat cheese, crumbled (soft type)
directions
- Wash the Swiss chard; cut off stems, dice finely, and set aside.
- Chop the leaves.
- Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 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 ¼ 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.
- 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.
- Preheat the broiler unit in the oven.
- 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 and golden on top.
- Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.
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Reviews
-
This was my first attempt at a frittata. I need more practice and I am willing to get it perfecting my execution of this recipe. I couldn't find Swiss chard in my farmers market so I used red chard. I prepped everything upfront and followed the recpie exactly. I prepared the frittata in a caste iron skillet. What I ended up with was a very brown, not bright and colorful, frittata that wasn't fully cooked in the center. Next time I'll cook it on lower heat until it sets to not burn the egg on the bottom and raise the oven rack even higher than I did this time. I flipped the entire thing back into the pan, covered it with foil, and baked it 5-10 mins longer on 350. The flavors were still good but I'm sure will be better next time. -
We love frittata's for breakfast or dinner and this one is a great addition to our list. -
This is a fantastic, flavourful lunch! Loved the creamy goat cheese along with the chard. A great, filling and easy to make recipe. Loved the flavour of the rosemary too, added a lovely extra layer of flavour! -
Great Breakfast (or could have been lunch or dinner)... the rosmary and garlic mixed with the chard and onions was delightful. I added some red bell pepper just for color. Made for ZWT Switzerland. We're getting to like Swiss Chard. Yummmm Made for Shady Ladies.
Tweaks
-
Substituted red chard for swiss chard
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
