Description

A simple, nourishing Swiss chard frittata made on the stovetop with fresh chard, eggs and Parmigiano Reggiano — no oven required.

Ingredients

FOR THE SWISS CHARD

1 bunch Swiss chard (green or rainbow)
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper

FOR THE FRITTATA

3 large pastured eggs
1/4 cup finely grated Parmigiano Reggiano
1/4 teaspoon salt, plus a pinch of pepper
1 teaspoon extra virgin olive oil
Tools: 8-inch skillet with lid

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Instructions

PREPARE THE SWISS CHARD

Wash and dry the leaves thoroughly. Trim the tough ends of the stems, then finely chop the stems and roughly chop or tear the leaves.
Heat 2 tablespoons of olive oil in the skillet. Add the stems and leaves, toss well, then cover and cook for 1 minute until wilted.
Uncover, season with salt and pepper, add 1 tablespoon of water, cover again, and cook for 1 more minute.
Remove the lid and cook uncovered for another 30 seconds.

MAKE THE FRITTATA

In a bowl, whisk the eggs with Parmigiano, salt, and pepper. Stir in the cooked Swiss chard.
If using a stainless steel skillet: Preheat the pan well, then add 1 teaspoon of oil. Lower the heat to medium and immediately pour in the egg mixture. Spread evenly and cover. Cook for 30 seconds, then reduce to medium-low and continue cooking, covered, until the top is just set (no longer runny).
Carefully flip the frittata with a spatula, cover again, and cook on low-medium for 1 more minute.
Slide or flip onto a plate, slice, and serve warm. The side on the bottom is the prettiest, so I like to slip the frittata on a plate.

Notes

I use stainless steel pans for almost everything, and this method makes them naturally non-stick.

If you’re not comfortable with stainless steel or don’t have a high-quality one, use your favorite non-stick skillet instead. In that case, add the oil to a cold pan, heat on medium, then add the eggs and follow the same steps.

This recipe makes the perfect size frittata for an 8-inch skillet. You can add a fourth egg if you’d like a slightly thicker result. For a larger frittata (6–8 eggs), use a 10-inch skillet and increase the amount of Swiss chard accordingly.