Ruby Swiss Chard Frittata

This Ruby Swiss Chard Frittata is a stunning centerpiece that combines the earthy sweetness of fresh chard with the richness of eggs and Swiss cheese. The addition of toasted pine nuts adds a delightful crunch and nutty aroma, while a hint of nutmeg enhances the savory depth. Perfect for a hearty brunch, a light lunch, or a satisfying weeknight dinner, this dish is both elegant and comforting. The frittata holds its shape beautifully, making it easy to slice and serve directly from the skillet. Its a wonderful way to use up fresh garden greens and offers a nutritious, vegetarian option that feels indulgent without being heavy.

Cooking Method: Baking, Sautéing

Cuisine: Global

Courses: Breakfast

Difficulty: Advanced

Servings: 6

Calories: 646.9

Dietary: Gluten-free, Vegetarian

Description

This Ruby Swiss Chard Frittata is a stunning centerpiece that combines the earthy sweetness of fresh chard with the richness of eggs and Swiss cheese. The addition of toasted pine nuts adds a delightful crunch and nutty aroma, while a hint of nutmeg enhances the savory depth. Perfect for a hearty brunch, a light lunch, or a satisfying weeknight dinner, this dish is both elegant and comforting. The frittata holds its shape beautifully, making it easy to slice and serve directly from the skillet. Its a wonderful way to use up fresh garden greens and offers a nutritious, vegetarian option that feels indulgent without being heavy.

Ingredients

1 1/2 pound Ruby or rhubarb Swiss chard
3 tablespoons Butter or margarine, divided
8 Large eggs
1/3 cup Pine nuts
1 cup Half-and-half
1/4 pound Thinly sliced Swiss cheese
1/2 teaspoon Ground nutmeg
1/4 teaspoon Salt
1/8 teaspoon Ground black pepper

Directions

1
Preheat the oven to 350F (175C).
2
Rinse Swiss chard in cold water until thoroughly clean. Remove stems from leaves and set stems aside.
3
Place chard leaves in an 8-quart saucepot; cover and cook over medium heat with the water that clings to the leaves, stirring several times, until leaves are wilted, about 5 minutes.
4
Meanwhile, thinly slice enough of the reserved chard stems to measure 3 cups. (Use any leftover stems in soup recipes.)
5
Drain chard leaves in a colander. Cool and squeeze leaves by the handfuls to remove as much moisture as possible. Coarsely chop the chard leaves.
6
In a large bowl, whisk together eggs, half-and-half, nutmeg, salt, and pepper.
7
In a 9-inch ovenproof skillet, heat 1 tablespoon of butter over medium heat. Add chard stems and saut just until tender.
8
Stir the sauted chard stems and chopped chard leaves into the egg mixture.
9
In the same skillet, melt 1 tablespoon of butter over medium heat. Add pine nuts and saut until golden brown. Stir pine nuts into the egg mixture.
10
Add the remaining 1 tablespoon of butter to the skillet, swirling to grease the sides of the pan.
11
Pour half of the egg mixture into the skillet; sprinkle with half of the Swiss cheese strips. Add the remaining egg mixture on top.
12
Cover and cook frittata over low heat for 15 minutes or until the bottom is set.
13
Uncover and bake frittata for 8 to 10 minutes or until eggs are set and the top is puffy.
14
Dot the top with the remaining strips of Swiss cheese and bake for 1 minute longer.
15
Remove frittata from the oven and let stand for 5 minutes before serving.
16
To serve, cut frittata into wedges and serve directly from the skillet.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 646.9kcal

% Daily Value *
Total Fat 52.8g82%
Saturated Fat 32.3g162%
Cholesterol 146.4mg49%
Sodium 91.9mg4%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.0g0%
Sugars 1.9g
Protein 44.3g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: frittata, swiss chard, vegetarian, brunch, eggs, pine nuts, swiss cheese, nutmeg, skillet, baked, healthy, protein, greens, easy, weeknight, comfort food

Read it online: https://www.chefs-mate.com/recipe/ruby-swiss-chard-frittata-country-living/