I can’t keep talking about kale any more, I can’t and I won’t and if it sounds like I am having a little leafy green tantrum, well maybe I am. There are other greens, dammit, and they need to have their voices heard.
If you’ve been noticing a lot of chard on this blog, you are correct, there is now a copious amount of chard. I worked on a piece for FoodNetwork.com about ways to use chard, and that led to an understandable chard binge. But once you start cooking with this appealing vegetable, you will be a bit smitten, too.
This Swiss Chard Frittata came together with a few handfuls of leftover chard from a simple side dish, and some feta left over from a Greek Pasta Salad. Frittatas are one of my very favorite ways to use up leftovers, and rarely am I disappointed with the results.
Other than the eggs and the chard and the feta, we are talking about an onion, a bit of butter, and then the kitchen basic, olive oil, salt and pepper. You could use other leftover sauteed greens in this as well, (and yes, of course, even kale) though the chard has nice texture, which even sautéed holds up well. The flavor is nice and light, very uncomplicated.
Other Frittata Recipes:
- Pepper, Onion, Mushroom and Feta Frittata
- Lardons, Goat Cheese and Spinach Frittata
- Vegetable Frittata
- Mushroom, Caramelized Onion and Feta Frittata
Swiss Chard Frittata
- 1 large bunch Swiss chard
- 1 tablespoon olive oil
- 1 red onion sliced
- 1 teaspoon minced garlic
- Kosher salt and freshly ground pepper to taste
- 10 large eggs
- 1 tablespoon unsalted butter
- ½ cup crumbled feta
- Chop the chard, slicing the stems and roughly chopping the greens. Rinse well in a colander, then shake the colander to get rid of excess moisture.
- Heat a large pot over medium high heat. Add the olive oil, then add the onions and sauté for 4 minutes. Add the garlic and the chard, season with salt and pepper and sauté for about 5 minutes, until the chard is crisp-tender.
- Meanwhile, preheat the broiler. Beat the eggs, and season them with salt and pepper. Heat an 8 to 10 inch skillet over medium heat, melt the butter, then add the eggs, stirring frequently for two minutes. Stir in the cooked Swiss chard, then stir in half of the feta. Lower the heat to medium low and cook for 2 to 3 minutes until the eggs are set on the bottom. Sprinkle the rest of the feta over the top of the eggs, and transfer to the broiler. Broil for 1 to 2 minutes until the top is set and the frittata is lightly puffed.
- Serve hot or at room temperature.
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