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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 280.0
  • Total Fat: 17.4 g
  • Cholesterol: 449.0 mg
  • Sodium: 715.3 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 24.2 g

View full nutritional breakdown of Chard Frittata calories by ingredient
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Chard Frittata

Submitted by: EGARVEN

Introduction

This is a truly simple egg dish- bake once and you have breakfast for the week! Seal individual servings in ziploc bags. Can be frozen- to reheat just thaw in the fridge before microwaving to avoid soggy eggs. This is a truly simple egg dish- bake once and you have breakfast for the week! Seal individual servings in ziploc bags. Can be frozen- to reheat just thaw in the fridge before microwaving to avoid soggy eggs.
Number of Servings: 5

Ingredients

    1 bunch (5 cups chopped) swiss or rainbow chard
    10 large eggs
    1.5 cups shredded 2% milk cheese (I used Kraft 2% cheddar for the nutrition stats)

Directions

Preheat your oven to 375 degrees F. Thoroughly wash the chard. Trim stems and place into a large skillet with 1/2 cup of water over a medium heat. While the stems cook, chop the leaves into 1 1/2-2" wide strips. After the stems have cooked for about 2-3 minutes, add the chopped leaves. Add another cup of water and cover with a lid. Allow the chard to steam another 3-5 minutes or until tender and wilted. Remove from heat.

Place the eggs into a large mixing bowl and whisk until all yolks are beaten. Spray a 9'' x9" pan with Pam and press the chard into the pan in an even layer on the bottom. Sprinkle the cheese in an even layer over the chard. Pour the eggs on top of the chard and cheese. Place the pan in the oven and allow to bake for 15-20 minutes (check every ten minutes until the eggs appear fluffy and golden brown.

Makes 5-6 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user EGARVEN.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I made just HALF the recipe [didn't have enough chard] and used a smaller pan. Totally fantastic! I make frittatas all the time, on top of the stove, and this was FAR EASIER. Thanks for the inspiration. PS: I will use other veggies too, next time I make this! - 9/22/10

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  • Incredible!
    1 of 1 people found this review helpful
    My husband, who only likes bologna and hot dogs, ate three pieces of this, and raved about it to his friends!

    I added spinach because I was low on rainboew chard, and also used up some Portobello mushroos. I also added a couple of cloves of smashed garlic to the veggies. - 1/19/09

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  • I used this recipe for my first time eating rainbow chard.Before baking, I topped it off with some leftover diced smoked kielbasa. It was delicious! - 3/7/13

    Was this review helpful?   yes  No