Frittata with Leftover Greens
Ingredients
- 5 large eggs
- 2 large egg whites
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 tablespoon olive oil
- 1 cup chopped red onion
- ¼ cup grape tomatoes, halved
- 1 cup cooked Swiss chard (thawed if frozen)
- ¼ cup grated Parmesan cheese
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Instructions
- Set an oven rack in the upper third of the oven and preheat the oven's broiler.
- Beat eggs and egg whites together in a mixing bowl until smooth. Whisk in parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly blended; set aside.
- Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add onion, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; cook and stir until onion softens and turns translucent, about 5 minutes. Stir in tomatoes; cook 1 minute. Add cooked Swiss chard; cook and stir until heated through. Pour in egg mixture, cover, and cook until edges of eggs are set, about 5 minutes. Uncover; sprinkle with Parmesan cheese.
- Cook in the preheated broiler until cheese is golden brown and center of frittata has set, about 2 minutes. Let stand before serving, 3 minutes.
Source
Original recipe: View Original