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Frittata with Leftover Greens

4

45 min

Frittata with Leftover Greens

Frittata with Leftover Greens Photo 1

Category

Egg appetizer

Time

45 min

Serving

6 persons

Calories

118

Rating

4.00★ (11)

Cuisine

Author: Victoria Buriak
Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.

Ingredients

  • eggs: 5 piece
  • egg whites: 2 piece
  • fresh parsley: 2 Tbsp (chopped)
  • salt: 0.25 tsp
  • ground black pepper: 0.25 tsp
  • olive oil: 1 Tbsp
  • red onion: 1 cup (chopped)
  • salt: 0.25 tsp
  • ground black pepper: 0.25 tsp
  • grape tomatoes: 0.25 cup (halved)
  • Swiss chard (thawed if frozen): 1 cup (cooked)
  • Parmesan cheese: 0.25 cup (grated)

Metric Conversion

Stages of cooking

Frittata with Leftover Greens Photo 21
Frittata with Leftover Greens Photo 32
Frittata with Leftover Greens Photo 43
  1. 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.
    Frittata with Leftover Greens Photo 2
  2. 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.
    Frittata with Leftover Greens Photo 3
  3. 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.
    Frittata with Leftover Greens Photo 4

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