Chard is such a lovely green vegetable. The vibrant colors of the stems are so rich. The flavor so subtle and versatile. And its incredibly nutrient-dense as an excellent source of vitamin C, A, and K.
This simple frittata makes a great main dish for lunch and dinner served with a green salad. Or, of course it can be served at breakfast or brunch. I ate it for dinner with some sauteed Brussels sprouts and it was delicious. The sprouts were freshly picked from Santa Cruz and the chard came from the San Francisco Civic Center Farmers’ Market. I usually make it with spinach but the chard paired nicely. The goat cheese is the highlight of this dish for me. Yummm. Hope you like it.
Red Chard & Goat Cheese Frittata
- 1/2 large bunch of red chard, de-stemmed and finely chopped
1 teaspoon olive oil
1/2 large red onion, sliced
6 large eggs
1/3 cup low-fat milk
1/4 cup Parmesan cheese
3 ounces goat cheese
Salt and pepper to taste
Preheat oven to 400°F. In a large covered saucepan, cook chard over medium heat in about 2 tablespoons of water for 2-3 minutes. Drain water and set aside on a separate plate. In a medium bowl, whisk together the eggs, milk, and Parmesan cheese and then set aside. In a cast iron skillet (or another oven-proof one), add olive oil and saute red onions for about 2-3 minutes over medium heat. Add chard to skillet and then pour in the egg mixture. Let cook for about 3-4 minutes of medium low heat. Slice goat cheese into 1/4-inch thick slices and place on top of egg mixture and then place in oven. Bake for 5-8 minutes or until top is gently cooked.
Makes 2-4 servings.
