Swiss Chard and Tomato Frittata
Serves | 4-6 |
Prep time | 15 minutes |
Cook time | 30 minutes |
Total time | 45 minutes |
Ingredients
- 5 Large eggs
- 1 cup milk
- 1 tablespoon extra virgin olive oil
- 1 bunch swiss chard (leaves trimmed from stems, washed thoroughly and chopped)
- 1 Medium shallot (diced)
- 2 roma or other firm tomato (cut into 1/4 inch slices)
- 3/4 cups crumbled fresh sheep cheese (goat cheese or feta cheese would work well too )
- salt and pepper (to taste)
Directions
1. | Preheat oven to 350F |
2. | In a small mixing bowl, whisk eggs and milk together until thoroughly combined. Add a pinch or two of salt. |
3. | In a medium cast iron pan, heat olive oil over medium. |
4. | Add shallots and sauté until translucent (about 2 minutes) |
5. | Add swiss chard (it will likely not all fit in the pan at once) one handful at a time until slightly wilted and the the full batch fits in the pan. Continue to cook for about 5 minutes until leaves are wilted and the tougher ribs are tender. Reduce heat to medium-low. |
6. | Pour egg mixture over chard. Top with sliced tomato and crumbled cheese. Let eggs cook undisturbed for 2-3 minutes. |
7. | Transfer pan in to the oven and bake for about 20 minutes until eggs are just set. |