Ready in 45 minutes
"I used nutritional yeast instead of cheese. It was good. You definitely need a side dish because I tripled this recipe to feed 2 adults, 2 teens, 4 little ones and a toddler (9) and we needed a ton of food besides this recipe. I also think I will try it again with fresh herbs. I feel it needed more garlic, salt, and perhaps some fresh basil or rosemary or something. With the right herbs this could be rockin' good."- rachelpowell1
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1 . Wash the Swiss chard and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.
2. Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic,
and saute until the onion turns golden, about 10 minutes. Mix in the potato and cover the pan.
Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about
10-15 minutes. Remove the cover and pile on the Swiss Chard. Cover again and cook tossing
occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.
3. Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt, and pepper. Stir in the cooled vegetable mixture.
4. Melt the butter in the skillet over low heat and swirl it around to coat the sides of the
pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquid
egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.
5. Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.
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Nanzie 2 months agoGreat recipe! The swiss chard puts this frittata at another level! For the recipe instructions, I would suggest clarifying 'diced or sliced onions' as well as 'minced garlic clove'.
rachelpowell1 1 year agoI used nutritional yeast instead of cheese. It was good. You definitely need a side dish because I tripled this recipe to feed 2 adults, 2 teens, 4 little ones and a toddler (9) and we needed a ton of food besides this recipe. I also think I will try it again with fresh herbs. I feel it needed more garlic, salt, and perhaps some fresh basil or rosemary or something. With the right herbs this could be rockin' good.
Kalofagito 1 year agoVery good. I added chicken sausage to the greens and potatoes. I also poured the egg mixture directly into the pan and let it cook, rather than wiping it clean first. Turned out fine.
Kedamono 2 years agoIt was very tasty. Perfect for leftovers.
Brandyb0923 2 years agoEven my picky 3 year old likes this! Gets him to eat some veggies!!
bob_smith6968 3 years agoSuper yummy, simple, easy and few dishes.Went great with avocado and bacon!
MoMommy 3 years agoDelicious and healthy!
Popefamily1 4 years agoIt was very tasty... no changes necessary!!!
waterdown 7 years ago[I posted this recipe.]