Swiss chard Frittata
Frittata

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 15 mL (1 tbsp.) olive oil
  2. ½ onion, thinly sliced
  3. 2 cloves garlic, finely chopped
  4. 1L (4 cups) Swiss chard, coarsely chopped
  5. 8 eggs
  6. 125 mL (1/2 cup) chicken broth, 25% less sodium
  7. To taste, Fresh ground pepper,
  8. 45 mL (3 tbsp.) dried tomatoes, thinly sliced
  9. 125 g (½ package) light cream cheese, broken into pieces
  10. 30 mL (2 tbsp.) flat-leaf parsley finely chopped
  11. 30 mL (2 tbsp.) basil finely chopped
  12. mL (1/3 cup) grated parmesan cheese

Directions

  1. Preheat the oven to 180°C (350°F).
  2. Heat oil over medium heat in a deep, non-stick, oven-safe skillet. Add onion and sauté for 5 minutes or until onion has softened and becomes golden brown. Add garlic and Swiss chard. Continue cooking for 4 minutes.
  3. Meanwhile, whisk eggs and chicken broth together and add a touch of pepper to taste. Mix in dried tomatoes, cream cheese, parsley, and basil.
  4. Pour egg mixture over vegetables. Cook on medium heat for 3-5 minutes or until underside of frittata is lightly cooked. Sprinkle with parmesan. Bake in the oven 30-35 minutes or until eggs are set and frittata is golden brown.
  5. Run a spatula around edges of frittata to loosen from skillet, then slide onto a serving dish. Serve one wedge of frittata per guest, accompanied by a green salad.

Variation: Replace Swiss chard with rapini and cream cheese with light ricotta.

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