Asian-inspired chicken served with steamed rice.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 1 frittata |
Ingredients
- 5 large eggs
- 2 large egg whites
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup chopped red onion
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup grape tomatoes, halved
- 1 cup cooked Swiss chard (thawed if frozen)
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven’s broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
- Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
- Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 376 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Quick & easy, and great for a person who doesn’t do omelettes very well. Tried the original recipe last week & this one this week, I used cheddar/jack cheese instead of the parmesan cheese & they were both great!! Love that it’s a perfect use for any leftover veggies.
I love recipes like this, where you can use your leftover spinach, or other greens. It tastes great, like an spinach/egg pie. Especially when you put some cooked bacon in it, too. Some breakfast restaurants make something similar, but this recipe tastes much better, to me!
I used spinach instead of chard, I used red peppers for the red and green effect for Christmas brunch frittata!! I love them because they are crustless! Goat cheese as well instead of regular cheese! Everyone loved them!!
I used cooked Swiss chard with feta to the recipe and it was delicious. See Allrecipes Swiss chard and feta recipe.
I used what I had & it was fantastic! My veggies included onion, leftover broccoli, tomatoes, red bell, and a little spinach. I also didn’t add the cheese – still great!
This was great!! I used left over kale and sun dried tomato, garlic, and green pepper since that was all I had. It was super fast, super simple and super yummy!!!
This is a beautiful dish. I used sun-dried tomatoes instead of grape tomatoes and they added a wonderful flavor. I had feta cheese, so I used that in place of the parmesan. I also served chopped avocado and arugula over the top. The leftovers made a perfect breakfast the next day.
Easy to make, I used spinach.