Swiss Chard Frittata
A healthy alternative to the cheesy omelet: a frittata studded with Swiss chard, which delivers iron, potassium, and fiber. Using mostly egg whites in place of the usual whole eggs lowers the calorie count.
Martha Stewart Living, June 2009
- 1 large egg
- 10 large egg whites
- 1/3 cup fresh part-skim ricotta cheese, pressed through a fine sieve
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 2 leaves Swiss chard (4 ounces), sliced 1/2 inch thick crosswise (1 1/4 cups), stalks removed and chopped into 1/2-inch pieces (1/2 cup)
- 1/2 large onion (4 ounces), thinly sliced crosswise (1/2 cup)
- Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, teaspoon salt, and the pepper in a medium bowl.
- Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add Swiss chard stalks and onion, and cook until onion is tender and translucent, about 4 minutes. Add Swiss chard leaves, and cook, stirring, until tender, about 1 1/2 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add egg mixture, and stir once or twice to distribute vegetables evenly. Place skillet in oven, and bake until eggs have set, about 13 minutes. Serve immediately.
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