Frittatas are loaded with protein and healthy veggies — and easy to make.
This crowd-pleasing frittata recipe with swiss chard, tomatoes, and Parmesan cheese will be the star of any breakfast or brunch.
It makes eight servings, and leftovers keep well in the fridge or can even be frozen.
Use this easily customizable recipe as a jumping-off point to create your own favorite frittata. You can swap out chard for your favorite green, or substitute sweet bell peppers or sautéed mushrooms for the tomatoes. Or try beans, artichoke hearts, or sun-dried tomatoes.
Note: Using different ingredients may alter the nutritional information.
Frittata with Swiss Chard, Tomatoes, and Parmesan
Frittatas are loaded with protein and healthy vegetables and easy to make. This crowd-pleasing frittata recipe with Swiss chard will be the star of any breakfast or brunch.
- 10 large egg whites (1¼ cups)
- 6 large eggs
- ¾ cup reduced fat (2%) milk
- ¼ cup shredded Parmesan cheese
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- ½ tsp . ground nutmeg
- 1 Tbsp . olive oil
- 1 medium onion , chopped
- 2 cups chopped Swiss chard
- Nonstick cooking spray
- 1 cup cherry tomatoes , cut in half
Preheat oven to 350° F.
Combine egg whites, eggs, milk, cheese, salt (if desired), pepper (if desired), and nutmeg in a medium bowl; whisk to blend. Set aside.
Heat oil in a large ovenproof skillet over medium heat.
Add onion and chard; cook for 4 to 5 minutes, or until tender. Turn off heat. 5. Lightly coat sides of skillet with spray.
Add tomatoes and egg mixture to skillet.
Place skillet in oven. Bake for 20 to 25 minutes or until puffy and set.
Tip: You can use spinach, kale, or other greens instead of Swiss chard. You can use mixed greens for a total of 2 cups.
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Add an FFC for a great breakfast with bonus veggies.
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