Ingredients45 m servings 118 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 118 calories; 7.4 g fat; 4.8 g carbohydrates; 8.7 g protein; 158 mg cholesterol; 376 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 choppe...
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!!!
I used cooked Swiss chard with feta to the recipe and it was delicious. See Allrecipes Swiss chard and feta recipe.