New This Month

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)


  1. Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, 1/4 teaspoon salt, and the pepper in a medium bowl.

  2. 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.

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