Greg DuPree
Hands-On Time
30 Mins
Total Time
1 Hour
4 servings

So often egg recipes recommend serving a green salad alongside to cut through richness and add a healthful element. Here, there’s no need, since this egg-dish does double duty: it is rich and satisfying, but also gets in a hefty serving of greens. There’s both Swiss chard, plus a cup each of chopped parsley and cilantro folded into the frittata. Any leftovers would make a killer breakfast sandwich. Layer with a spicy mayo (just stir hot sauce and mayo together) and pile onto buttered toast. Bonus points for throwing some bacon or sausage into the mix.

How to Make It

Step 1

Preheat oven to 350°F. Heat butter and 1 tablespoon oil in a large skillet over medium. Add scallion whites and garlic and cook, stirring, until softened, about 1 minute. Add chard and ¼ teaspoon salt and cook, stir- ring, until wilted, about 2 minutes. Add 3 tablespoons water; cover and cook until chard is tender, about 3 minutes. Remove from heat.

Step 2

Combine parsley, cilantro, and scallion greens in a bowl. Set aside ½ cup herb mixture. 

Step 3

Whisk eggs, turmeric, coriander, baking powder, several grinds of pepper, and 1¼ teaspoons salt in a large bowl. Stir in chard and remaining herbs.

Step 4

Lightly coat an 8-inch square (or other 2-quart) baking dish with cooking spray. Pour in egg mixture and even out with a rubber spatula. Bake until set, 25 to 30 minutes.

Step 5

Toss tomatoes with reserved herbs, a drizzle of oil, and a pinch each salt and pepper. Serve frittata topped with tomato mixture.

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