Chard Frittata
Updated October 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds chard, preferably green and red, mixed
1 tablespoon butter
1 tablespoon vegetable oil
¼ cup minced shallots or onions
5 eggs
4 tablespoons light cream
Salt and freshly ground black pepper to taste
¼ cup cubed Cheddar cheese
Nutritional analysis per serving (6 servings)
6 grams carbs; 155 milligrams cholesterol; 168 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 2 grams fiber; 411 milligrams sodium; 8 grams protein; 2 grams sugar
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 was good and very easy. I used frozen spinach in place of chard, since we needed to use it up. Planning to make this tomorrow with some asparagus and grape tomatoes (again, things that need to be used). Think this general recipe will become a staple in our rotation.
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.