This is good with either of these greens, but try it in late summer or early fall when gardens are overflowing with Swiss chard.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Steam the spinach or chard in a large covered pot with only the water clinging to the leaves, until just wilted down. This will take about a minute for the spinach and 3 to 4 minutes for the chard; drain. When cool enough to handle, chop the leaves.
Step 2
Combine the eggs, spinach or chard, and Parmesan in a mixing bowl and stir together. Add a little salt and pepper and stir again.
Step 3
Heat just enough oil to coat the bottom of a 9-inch nonstick skillet. When hot, pour in the egg mixture. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.
Step 4
Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.
Step 5
Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.
Menu
Step 6
Spinach or Swiss Chard Frittata Parmesan (this page)
Step 7
Pasta with Triple Red Sauce (page 74)
Step 8
Bountiful tossed salad
nutrition information
Step 9
Calories: 88
Step 10
Total Fat: 4g
Step 11
Protein: 8g
Step 12
Carbohydrate: 2g
Step 13
Cholesterol: 167mg
Step 14
Sodium: 165mg
