“Savory Swiss Chard Frittata”
Savory Swiss Chard Frittata: a Creamy and Flavorful Breakfast
Are you looking for a change from your traditional breakfast routine? Try this Savory Swiss Chard Frittata recipe for a creamy and flavorful breakfast that will bring new life to your morning meals. This dish is a great way to get the nutrition you need to start your day out right, providing plenty of protein and fiber. It’s also low in carbohydrates, so it’s perfect for individuals who are watching their sugar intake. You can easily make this breakfast frittata gluten-free, as well, by substituting a gluten-free flour for the all-purpose flour.
Swiss chard is a versatile vegetable with an earthy, slightly bitter flavor. It’s loaded with beta carotene, other carotenoids, Vitamin K, and antioxidants. It also offers protein, fiber, and magnesium. Combined with healthy eggs, cheese, and herbs, this dish is more than just delicious – it’s also good for you.
This Savory Swiss Chard Frittata is prepared in two parts: in the first part, you will cook the vegetables in a frying pan, and in the second part, you will add the eggs and bake in the oven. This dish is ideal for a weekend brunch or a lazy Saturday morning. You can even make enough for leftovers and eat it as a midday snack or dinner. Either way, you’re sure to love this savory frittata planned around a bed of Swiss chard.
Savory Swiss Chard Frittata
2 tablespoons of olive oil
1 large onion, chopped
1 garlic clove, minced
2 bunches of Swiss chard, central rib removed and leaves chopped
2 tablespoons of all-purpose flour
1 ½ cups of low-fat milk
3 ounces of soft goat cheese
6 large eggs
¼ cup of freshly grated Parmigiano-Reggiano cheese
3 tablespoons of chopped fresh oregano
Kosher salt and freshly ground black pepper
2 tablespoons of freshly chopped parsley
1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onions and garlic and sauté for 5 minutes, or until softened.
3. Add the Swiss chard and cook for 5 minutes, or until the leaves are wilted.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Slowly add the milk and stir until the mixture is thickened.
6. Crumble the goat cheese into the skillet and stir until it is melted and incorporated into the mixture.
7. In a separate bowl, whisk together the eggs, Parmigiano-Reggiano cheese, oregano, salt, and pepper until well-combined.
8. Pour the egg mixture into the skillet and stir to combine. Arrange the ingredients so they are evenly distributed in the skillet.
9. Transfer the skillet to the oven and bake for 25 minutes, or until the eggs are set and golden-brown on top.
10. Sprinkle with the parsley and serve immediately.