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Chard and Asparagus Frittata

  • Prep 15 min
  • Total 60 min
  • Ingredients 6
  • Servings 4

Ingredients

1
bunch chard
2 1/2
tablespoons olive oil, divided
Salt and pepper, to taste
3/4
cup crumbled feta cheese
6
eggs
1/2
bunch asparagus

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To make this frittata quicker, you can blanch the asparagus for 3 minutes in boiling water, and then mix them with the raw eggs, cooked chard and feta. Cook in a frying pan, like an omelet.

Strictly speaking, this quick recipe takes about an hour to make. However, the time you will actually put into preparing it is much shorter (15 minutes). You can get the basic steps ready, put the frittata in the oven, and then go do whatever else you need to do while it bakes! Easy recipes like this one will make your life so much easier in the kitchen. It takes very little time and effort to make and also, and perhaps most importantly, you will cook it once but eat twice from it–or even three times! Serve this meal next to some quinoa for lunch, with a fresh green salad for dinner, and pair it with a large glass of orange juice and a slice of whole wheat bread for breakfast. Want to take it to your next picnic? Put it inside a mini baguette and have it as a sandwich, just like the Spanish do with their tortilla de patata!

Goat cheese is a good replacement for feta, but you can use any mild cheese you like. Instead of chard, you can use any other leafy green, such as spinach, kale, or even collard greens.

Directions

  • 1 Preheat the oven to 375°F.
  • 2 Wash the chard leaves. Cut the stalks and chop. Thinly slice the leaves and set aside separately.
  • 3 Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook the chopped chard stalks, stirring, for 3 minutes. Add the sliced leaves, season with salt and pepper, and keep stirring until completely cooked (about 3-4 minutes). Drain in a colander, pressing to make sure you get rid of any excess water.
  • 4 Grease a loaf pan with 1/2 tablespoon olive oil. Place the cooked chard at the bottom of the pan, and cover with the crumbled feta cheese.
  • 5 Beat the eggs in a bowl and season with salt and pepper. Pour over the chard and feta.
  • 6 Cut 1 1/2 inches from the base of the asparagus and discard. Pour 1 tablespoon olive oil, salt and pepper over the asparagus, and mix well with your hands to make sure they are completely covered in oil. Place the asparagus on the top, making it the top layer.
  • 7 Bake for 40 minutes. Remove from oven and serve.

Strictly speaking, this quick recipe takes about an hour to make. However, the time you will actually put into preparing it is much shorter (15 minutes). You can get the basic steps ready, put the frittata in the oven, and then go do whatever else you need to do while it bakes! Easy recipes like this one will make your life so much easier in the kitchen. It takes very little time and effort to make and also, and perhaps most importantly, you will cook it once but eat twice from it–or even three times! Serve this meal next to some quinoa for lunch, with a fresh green salad for dinner, and pair it with a large glass of orange juice and a slice of whole wheat bread for breakfast. Want to take it to your next picnic? Put it inside a mini baguette and have it as a sandwich, just like the Spanish do with their tortilla de patata!

Rate and Comment

Morena Escardo Morena Escardo
September 9, 2015

Strictly speaking, this quick recipe takes about an hour to make. However, the time you will actually put into preparing it is much shorter (15 minutes). You can get the basic steps ready, put the frittata in the oven, and then go do whatever else you need to do while it bakes! Easy recipes like this one will make your life so much easier in the kitchen. It takes very little time and effort to make and also, and perhaps most importantly, you will cook it once but eat twice from it–or even three times! Serve this meal next to some quinoa for lunch, with a fresh green salad for dinner, and pair it with a large glass of orange juice and a slice of whole wheat bread for breakfast. Want to take it to your next picnic? Put it inside a mini baguette and have it as a sandwich, just like the Spanish do with their tortilla de patata!