Light swiss chard frittata a perfect meatless dinner when paired with a salad and some crusty bread. Cover and cook for 5 minutes. Cut the chard stems crosswise into slices 1 4 inch 6 mm thick. Add the chard stems season with salt and saute about 4 minutes. Reduce heat to medium and add the stems of the chard.
In a large fry pan over medium heat warm 2 tablespoons of the olive oil. In a 12 inch nonstick skillet heat oil over medium high heat. I also love spinach and feta frittata tomato and zucchini frittata and bell pepper and potato frittata. Whisk eggs together and add. Cook the onions and chard stems over medium heat for.
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Slide the frittata onto a plate using a spatula then place the pan over the plate and invert the frittata back into the pan. Or you can serve it for breakfast or brunch it s easy to make ahead and reheat before serving. Spread evenly through pan and pour scrambled eggs on top. The middle rib on the chard is more fibrous than the delicate leaf so be sure to cut it away slice it crosswise and cook it first. Remove chard stems and cut leafs into small 1 2 wide strips.
Coarsely chop the leaves. Ingredients 4 teaspoons olive oil divided 1 cup thinly sliced onion 4 cups trimmed and thinly sliced swiss chard 1 2 teaspoon kosher salt divided 1 4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat leaf parsley 4 tablespoons small fresh basil leaves divided 1 teaspoon minced. Add the chopped leaves and saute until tender 2 to 3 minutes. Coarsely chop the leaves. Slide the frittata onto a plate using a spatula then place the pan over the plate and invert the frittata back into the pan.
Add the chopped leaves and saute until tender 2 to 3 minutes. Cook until tender 3 minutes. In a large fry pan over medium heat warm 2 tablespoons of the olive oil. Add onions season with salt and pepper and cook stirring until tender 12 to 15 minutes. Light swiss chard frittata a perfect meatless dinner when paired with a salad and some crusty bread.
