Swiss Chard Frittata
A healthy alternative to the cheesy omelet: a frittata studded with Swiss chard, which delivers iron, potassium, and fiber. Using mostly egg whites in place of the usual whole eggs lowers the calorie count.
- Servings: 4
Source: Martha Stewart Living, June 2009
- 1 large egg
- 10 large egg whites
- 1/3 cup fresh part-skim ricotta cheese, pressed through a fine sieve
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 2 leaves Swiss chard (4 ounces), sliced 1/2 inch thick crosswise (1 1/4 cups), stalks removed and chopped into 1/2-inch pieces (1/2 cup)
- 1/2 large onion (4 ounces), thinly sliced crosswise (1/2 cup)
Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, 1/4 teaspoon salt, and the pepper in a medium bowl.
Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add Swiss chard stalks and onion, and cook until onion is tender and translucent, about 4 minutes. Add Swiss chard leaves, and cook, stirring, until tender, about 1 1/2 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add egg mixture, and stir once or twice to distribute vegetables evenly. Place skillet in oven, and bake until eggs have set, about 13 minutes. Serve immediately.