Swiss Chard Frittata with Kalamata Olives

 
Yields6 Servings00
Total Time30 mins
INGREDIENTS
 2 tbsp unsalted butter
 ½ cup minced onion
 8 cups coarsely chopped Swiss chard leaves
 salt & pepper to taste
 8 eggs
 ½ cup shredded Parmesan
 2 tsp fresh garlic
 2 tbsp olive oil
 shredded Parmesan (for garnish)
 pitted, sliced Kalamata olives (for garnish)
DIRECTIONS
1

Melt butter in a 10” ovenproof nonstick skillet over medium heat. Add onions; cook till softened, 2-3 min. Add chard, tossing until wilts, 2-3 min.; season with salt & pepper and transfer to a plate.

2

Whisk together eggs, ½ c Parmesan & garlic; season with salt & pepper. Stir in chard mixture.

3

Heat oil in same skillet over medium-low until it shimmers. Add egg mixture & stir gently with a fork to distribute chard. Cook until eggs are set around edges. 3-4 min.

4

Transfer skillet to oven & bake until eggs are firm – 8-10 min. Slide frittata onto a serving plate; garnish with Parmesan & olives.

(I use a cast iron 10” skillet & think I might add some olives in the egg mixture as they add such taste to the entire dish.)

5

Lynn Tuele, from "Cuisine at Home"

Category, CuisineCooking MethodDietTags

Ingredients

 2 tbsp unsalted butter
 ½ cup minced onion
 8 cups coarsely chopped Swiss chard leaves
 salt & pepper to taste
 8 eggs
 ½ cup shredded Parmesan
 2 tsp fresh garlic
 2 tbsp olive oil
 shredded Parmesan (for garnish)
 pitted, sliced Kalamata olives (for garnish)

Directions

1

Melt butter in a 10” ovenproof nonstick skillet over medium heat. Add onions; cook till softened, 2-3 min. Add chard, tossing until wilts, 2-3 min.; season with salt & pepper and transfer to a plate.

2

Whisk together eggs, ½ c Parmesan & garlic; season with salt & pepper. Stir in chard mixture.

3

Heat oil in same skillet over medium-low until it shimmers. Add egg mixture & stir gently with a fork to distribute chard. Cook until eggs are set around edges. 3-4 min.

4

Transfer skillet to oven & bake until eggs are firm – 8-10 min. Slide frittata onto a serving plate; garnish with Parmesan & olives.

(I use a cast iron 10” skillet & think I might add some olives in the egg mixture as they add such taste to the entire dish.)

5

Lynn Tuele, from "Cuisine at Home"

Swiss Chard Frittata with Kalamata Olives

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