Thursday, May 9, 2013


Recently, I made my very first frittata.  Yep, the first ever in my lifetime and it was good.  The major problem that I had with my Zucchini Frittata was, however, that my cast iron pan was too big so it turned out too thin.  Brian went out and bought me a small pan, thank you very much, so now I'm ready to try Frittat Number 2 via Skinntaste!
Swiss Chard Frittata
via Skinnytaste
Servings:6 • Serving Size:1/6 • Old Points:2 pts • Points+: 4 pts
Calories:138.7 • Fat: 5.5 g • Protein:12.3 g • Carb:12.7 g • Fiber: 4.9 g • Sugar:2.1 g
Sodium:446 mg (without salt)

  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup grated Swiss Cheese
  • 1/2 bunch (6 1/2 cups) Swish Chard, washed well
  • 1 large white onion (2 cups), sliced thin
  • 2 tsp light butter
  • salt and fresh pepper to taste

Preheat oven to 400°.

In a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. Set aside.

Separate the stems from the leaves of the chard. Dice the stem into small pieces. Roll the leaves up and slice into thin ribbons, about an 1/8-inch thick.

Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper. Slowly cookthe onions, stirring occasionally until the onions become translucent, about 8-10 minutes. Bring the heat up to medium and cookuntil the onions caramelize. Set the onions aside.

Increase the heat to medium-high, add remaining butter and add the chard stems. Cook about 3-4 minutes. Addthe chard leaves to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend. Reduce heat to low and cookuntil the edges set, about 6-8 minutes. Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes.

Remove from the oven and place a dish over the pan; flip onto the plate. Cut into wedges and serve

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