SWISS CHARD & GOAT CHEESE FRITTATA
Serve this hot, warm, or at room temperature. Serve with slices of heirloom tomatoes. The amount of garlic can be decreased (or increased) according to tastes.
Provided by Outta Here
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the Swiss chard; cut off stems, dice finely, and set aside.
- Chop the leaves.
- Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
- Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
- Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
- Wash and dry the skillet and return to stove top.
- Preheat the broiler unit in the oven.
- Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
- Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
- Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.
Nutrition Facts : Calories 226.1, Fat 16.7, SaturatedFat 6.7, Cholesterol 263, Sodium 523.4, Carbohydrate 5.6, Fiber 1.4, Sugar 2.2, Protein 13.9
HERBY GREENS AND GOAT CHEESE FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
- Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
- Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
- Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.
SWISS CHARD AND GOAT CHEESE GALETTE
Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 14
Steps:
- Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium heat. Add the stems and onion, and cook, stirring, until slightly brown, 8 to 10 minutes.
- Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add the vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, transfer onion mixture to a nonreactive bowl; set aside.
- Heat remaining tablespoon oil in same skillet over medium-high. Add anchovies, if using; saute, stirring frequently, 1 minute. Add chard leaves, and saute until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese and 2 tablespoons cream. Beat mixture until smooth, about 1 minute. Stir in the n utmeg; season with salt and pepper, and set aside.
- Preheat oven to 375 degrees. On a large piece of parchment paper, roll out dough to a 1/4-inch-thick round, about 12 inches in diameter. Arrange onion mixture evenly over the dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with the chard mixture. Sprinkle with pine nuts and golden raisins. Fold edges of dough over, and press down gently to seal. Transfer tart, on parchment paper, to a baking sheet, and refrigerate 15 minutes.
- In a small bowl, beat egg yolk with remaining tablespoon cream. Brush exposed dough with egg wash, and bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.
SWISS CHEESE FRITTATA WITH POTATOES AND CARAMELIZED ONIONS
I found this recipe online and it sounds so good, so posting for safe keeping until I get around to making it.
Provided by diner524
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet melt butter over medium heat. Add onions, salt and pepper. Cook, stirring often and adding water by the drop, to avoid scoorching, until onions are very soft and deep golden brown, 15-20 minutes. Add in the vinegar and sugar and reduce until the onions are glazed. Keep warm.
- Parboil the potatoes in salted water 3/4 of the way done, about 15 minutes, and then drain and cool until able to handle. Cut them into 1/4 inch cubes.
- In a 9-10 inch ovenproof skillet, heat the oil over medium heat. Add the potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, uncovered, turning occasionally, until they are browned, 12-15 minutes. Spread potatoes out evenly in skillet.
- Position the broiler rack about 6 inches from the source of heat and preheat the broiler.
- In a medium bowl, whisk the eggs, rosemary (if using), the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, caramelized onions and half the cheese until well-combined. Pour over the potatoes and reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with remaining cheese. Broil until the frittata is puffed and the top is set,.
- approximately 1 minute.
Nutrition Facts : Calories 640.6, Fat 36.5, SaturatedFat 16.1, Cholesterol 519.5, Sodium 1012.2, Carbohydrate 46.9, Fiber 4.4, Sugar 7.9, Protein 31.3
SWISS CHARD FRITTATA
Make and share this Swiss Chard Frittata recipe from Food.com.
Provided by ellie_
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F.
- In a bowl whisk together first 5 ingredients (egg - pepper).
- Over medium high heat heat oil in oven-proof skillet. Stir in swiss chard stalks and onion cooking until onion is tender (3-5 minutes).
- Stir in the sliced leaves and cook stirring another minute or so.
- Sprinkle with 1/4 teaspoon salt and add the egg mixture, stirring to distribute vegetables evenly.
- Place skillet in oven and bake for 10-15 minutes or until eggs are set.
Nutrition Facts : Calories 121.6, Fat 5, SaturatedFat 2.1, Cholesterol 62.4, Sodium 435.3, Carbohydrate 4.1, Fiber 0.4, Sugar 1.5, Protein 14.4
HAM AND SWISS CHEESE FRITTATA
Not just for breakfast but for any meal of the day. Omit green pepper and add mushrooms if desired. A topping of salsa might be good also. Haven't personally tried this recipe, it was posted by request.
Provided by JoAnn
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In skillet cook onion and green pepper with salt& pepper in 1 Tbls.
- of olive oil over low heat until green pepper is tender.
- In a bowl whisk together the eggs, ham, 2/3 cup Swiss cheese, and salt& pepper.
- Add onion and green pepper to egg mixture and stir until combined well.
- In skillet heat remaining 1/2 Tbls.
- olive oil over moderate heat until hot and pour in mixture, distributing ham and green pepper evenly.
- Cook frittata without stirring for 8 to 10 minutes or until edge is set but center is still soft.
- Sprinkle remaining 1/3 cup Swiss cheese over the top.
- (If the skillet handle is plastic, wrap it in a double thickness of foil).
- Broil frittata under preheated broiler about 4 inches from the heat for 2 to 3 minutes or until the cheese is golden.
- Cool in skillet for 5 minutes.
- Slide the frittata onto a serving plate and cut into wedges.
- Serve warm or at room temperature.
SWISS CHARD AND POTATO FRITTATA
Make and share this Swiss Chard and Potato Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 56m
Yield 12-48 frittatas
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan.
- Add a slight amount of water, salt and pepper.
- Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
- In a large skillet, heat oil on medium-low heat.
- Saute onion for 5 minutes.
- Add chard and stir 1 minute or until chard is wilted.
- Remove from heat and cool slightly.
- In a large bowl, beat eggs and egg yolks.
- Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
- Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
- Serve warm.
SWISS CHARD FRITTATA
A healthy alternative to the cheesy omelet: a frittata studded with Swiss chard, which delivers iron, potassium, and fiber. Using mostly egg whites in place of the usual whole eggs lowers the calorie count.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, 1/4 teaspoon salt, and the pepper in a medium bowl.
- Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add Swiss chard stalks and onion, and cook until onion is tender and translucent, about 4 minutes. Add Swiss chard leaves, and cook, stirring, until tender, about 1 1/2 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add egg mixture, and stir once or twice to distribute vegetables evenly. Place skillet in oven, and bake until eggs have set, about 13 minutes. Serve immediately.
Nutrition Facts : Calories 112 g, Cholesterol 61 g, Fat 2 g, Fiber 1 g, Protein 14 g, Sodium 486 g
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- Heat 1 tablespoon olive oil in a 9-inch skillet with an ovenproof handle. Add onion, 1/4 teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
- Stir in the Swiss chard leaves and the remaining 1/4 teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
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- Slice stems of chard into quarter to half inch pieces, rough chop the chard leaves, and slice the green onion.
- Heat a non stick, oven safe 10 inch skillet over medium heat and add 1 tsp olive oil. Saute chard stems and white parts of the green onion for 3-4 minutes or until slightly tender. Season with salt and pepper.
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- Heat oil in an oven-safe skillet over medium heat. Add onions and saute ~5 minutes, until softened. Add swiss chard and cook until wilted. Add egg, salt and pepper and stir to combine. Cook until the bottom begins to set, ~5 minutes. Sprinkle goat cheese over the top and transfer to oven. Cook until a knife comes out cleanly, 20 to 25 minutes, depending on thickness. Slice and enjoy hot out of the oven. (Leftovers are great room temperature too!)
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