Swiss Chard Frittata

Cover pot while steaming. Set aside to cool slightly.

Swiss Chard Frittata Dietitian Debbie Dishes Frittata Swiss Chard Frittata Vegetarian Recipes Healthy

Toss with pasta or dollop over seared fish or chicken.

Swiss chard frittata. Wash the Swiss chard. To make the frittata. Add the asparagus and Swiss chard and stir until the chard starts to wilt.

After 2 to 3 minutes increase the heat to medium-high and cook until the chard is tender and any water has evaporated about 1 minute more. Add mushrooms and onion and saute until mushrooms start. Add the swiss chard stems the chopped chives.

Put in a large kettle and steam over medium heat in the water that clings to the leaves. 11 Fresh Takes on Traditional Homemade Pesto. When chard is tender after about 10 minutes drain.

Crinkly-leafed chard is also known as Swiss chard. Preheat the oven to 325 degrees. Add shredded Swiss chard leaves and sauté for 2 minutes to wilt.

Instead of the usual pine nuts pecans add lots of toasty flavor here. Add olive oil to warm and add diced onion. Continue to saute for about 5 more minutes.

Salt and Pepper to Taste. How to make Swiss Chard Frittata. Heat the oil in a 12-14 inch frying pan over medium-high heat.

Preheat oven to 350 degrees. Wash the chard thoroughly. Just like spinach Swiss chard blends beautifully with basil in a cheesy nutty pesto.

Swiss Chard Easily swap in spinach kale or your favorite green Garlic. Sauté onions for 3 minutes while adding diced Swiss chard stems to soften. Heat oven-proof non-stick skillet or cast-iron pan on medium-high.

Add the onions and red pepper flakes to the bacon fat in the pan and saute over medium-low heat until the onions soften about 10 minutes. Coat a 12-inch nonstick ovenproof skillet with olive oil cooking spray and place over medium-high heat. The gold red and white rainbow stalks look a bit like rhubarb or celery though chard is a botanical cousin of beets and spinach and.

Add the potato onion garlic and chives. Cut the potatoes into. Heat oven to 400 degrees.

Let sit for about 3-4 minutes before stirring to get a brown crust on the potatoes.

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