Chard and Ricotta Frittata

chard-ricotta-frittata
Photo by Levi Brown
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 330 calories
    • Fat 24 g (9 g saturated fat)
    • Cholesterol 405 mg
    • Sodium 830 mg
    • Protein 21 g
    • Carbohydrate 8 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 229 mg

Heat oven to 400º F. Heat the oil in a medium nonstick skillet over medium-high heat. Add the chard stems, onion, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes.

Gradually add the chard leaves. Cook, stirring, until wilted, 2 to 3 minutes. Add the eggs and dollop with the ricotta. Transfer the skillet to oven and cook until just set in the middle, 14 to 16 minutes. Serve topped with hot sauce.

Ingredients

  1. Check 1 bunch Swiss chard, thick stems removed and sliced, leaves chopped (8 cups)
  2. Check 1 small onion, chopped
  3. Check 2 cloves garlic, chopped
  4. Check Kosher salt and black pepper
  5. Check 2 tablespoons olive oil
  6. Check 8 large eggs, whisked
  7. Check 1 cup ricotta
  8. Check hot sauce, for serving

Directions

  1. Heat oven to 400º F. Heat the oil in a medium nonstick skillet over medium-high heat. Add the chard stems, onion, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes.
  2. Gradually add the chard leaves. Cook, stirring, until wilted, 2 to 3 minutes. Add the eggs and dollop with the ricotta. Transfer the skillet to oven and cook until just set in the middle, 14 to 16 minutes. Serve topped with hot sauce.