Chard Frittata
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds chard, preferably green and red, mixed
- 1tablespoon butter
- 1tablespoon vegetable oil
- ¼cup minced shallots or onions
- 5eggs
- 4tablespoons light cream
- Salt and freshly ground black pepper to taste
- ¼cup cubed Cheddar cheese
Nutritional analysis per serving (6 servings)
168 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 8 grams protein; 411 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the chard thoroughly; put in a large kettle and steam over medium heat in the water that clings to the leaves. Cover pot while steaming. When chard is tender, after about 10 minutes, drain, reserving liquid for another use, like making a broth, and coarsely chop the tender leaves.
- Step 2
Preheat oven to 350 degrees.
- Step 3
Put the butter and oil in a saute pan, a straight-sided quiche pan or a shallow baking dish that can go in the oven. When the butter has melted and the foam begins to subside, add the minced shallots and saute briefly until they are translucent but not brown. Add chopped chard and mix well. Remove from heat.
- Step 4
In a bowl combine eggs, cream, salt and pepper and beat thoroughly. Pour this batter over the chard, lifting edges of the chard with a fork to let batter run underneath. Dot the top with cheese cubes and put in middle of oven. Bake 20 to 25 minutes.
- Step 5
Remove and let cool slightly. To serve, cut into squares or wedges.
Private Notes
Comments
This is a good and easy recipe for when my chard starts to bolt. One pound of chard from the garden was plenty. Chopped the stems and sauteed them with the onion, and then just wilted the leaves -- no need for the extra fuss of steaming. The cheese quantity would be helpful stated as weight, like the chard is. I used 4 ounces, which was a bit too much.
This is a nice traditional recipe. Of recent times, I use a frittata pan. It's life changing! Our family has always cooked the fritatta in the frying pan on both sides which involves flipping - which is very tricky.
I chopped the chard stems and tore up the leaves prior to putting in the pot to steam and that seemed to work well. Also I don't think it would hurt to put a little extra water in the pot for steaming. I also salted the veg a bit, which is not mentioned in the recipe. A cast iron pan works great as the "saute pan". I had leftover caprese from dinner the night before and diced that up to replace the cheese cubes over the top. Then I grated parmesan over the top at the end. Turned out well!
@Maia Dedrick Left over caprese. Lol! That has never happened at my house.
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