07 Aug Swiss Chard Frittata
- 1 bunch Swiss chard leaves
- 1 cup tomatoes, diced
- Olive oil spray
- ¼ cup sliced green onion
- 1 teaspoon curry powder
- ½ teaspoons smoked paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt
- 1 whole egg + 4 whites
- Chopped fresh cilantro
- Sliced green onion
- Preheat the oven to 350 degrees Fahrenheit.
- Rinse the Swiss chard well under cold running water. Cut the stems from the leaves and chop into small pieces and set aside. Chop leaves into large, bite sized pieces.
- In a 10 inch nonstick oven-safe skillet, heat spray nonstick oil and turn on medium-high heat.
- Add the Swiss chard stems. Cook for 2-3 minutes or until they start to get tender.
- Add the Swiss chard leaves, tomatoes, and green onion. Cover with lid and cook for 3-5 minutes until the chard is wilted and tomatoes are softening. You may need to add more olive oil spray.
- Stir in the curry powder, paprika, pepper, and salt. Spread chard evenly onto the bottom of the pan with a wooden spoon.
- In a small bowl, whip the eggs with a fork. Pour evenly over the Swiss chard in the skillet. Sprinkle with the goat cheese. Cook for 3-5 minutes on the stove or until the eggs start to set on the edges.
- Transfer to the oven and bake another 20-25 minutes or until middle of the frittata is firm.
- To serve, top with cilantro, green onions and hot sauce, if desired.