Swiss Chard Frittata

Swiss Chard Frittata

3 large eggs
3 large egg whites (or use 3/4 cup Egg Beaters)
1/3 cup part skim ricotta cheese
1/2 tsp salt, divided
1/8 tsp black pepper
1 tsp extra virgin olive oil
1 large onion, chopped
2 to 3 leaves Swiss Chard (4 oz. Remove stalks, cut into 1/2" pieces. Cut leafy parts crosswise into strips and then chopped coarsely, about 1 1/2 cups)
Low-fat shredded Monterey Jack cheese
Salsa, for serving

Preheat oven to 375 F. Whisk together eggs, egg whites, ricotta, 1/4 tsp of the salt and pepper in medium bowl. If ricotta is thick, feel free to use a blender to make the egg mixture smooth.

Heat oil in 10-inch ovenproof skillet over medium high heat. Add Swiss chard stalks and onion and saute until onion is translucent, about 4 minutes. Add chard leaves and cook, stirring until tender, about 2 minutes. Add remaining salt. Add egg mixture and stir once or twice to distribute veggies evenly. Place skillet in oven and bake until eggs have set, about 12 - 14 minutes. Remove from oven, top with cheese, slice into wedges and serve with salsa.

6 servings.

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Use this recipe as a base for variations! Good with spinach too. Cottage cheese is a good sub for ricotta, but you'll need to blend it for sure. I adapt this recipe every time I make it. :-) I usually sprinkle with herbs...or I add some type of seasoning blend. Bacon bits are good!

I like chard, but don't love it. Sometimes it tastes metallic to me...is that the oxalic acid in it?

Enjoy,
pattipan

You're making me hungry, patti. I have a bunch of chard in my garden that needs eating... but I have no ricotta!!

I don't remember eating chard growing up, so I was surprised in later years when my dad grew some and rather lovingly cooked it up for us like spinach. I remember it being very sweet and tasty. The chard I've grown has been good, but not as good as Dad's.... don't know why.

Megan wrote:You're making me hungry, patti. I have a bunch of chard in my garden that needs eating... but I have no ricotta!!

This is an old post but just in case this happens to anyone else; seeing as it's cold crop season! I follow a lot of cooking blogs, baking and cooking are my main passions in life, and this blog shows how to make ricotta cheese so here you go http://www.lesliesarna.com/2010/03/homemade-ricotta-cheese.html

Now all you have to do is keep whole milk on hand ;o)

My chard grows all season, from early spring to late autumn.