10 Jul Swiss Chard Frittata
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
- To serve: 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 1 oz. goat cheese (phase 2 option).
- 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 and hot sauce, if desired.