Swiss Chard Fritata

 Being a picky eater my recipes usually don't stray far from the realm of chicken, shrimp, and pasta.  This attempt at a fritata (which I'm pretty sure is just a fancy word for quiche) is completely different from anything I've ever made.

It all started with my garden.  Aside from the sections that weren't properly protected against the deer, it's been growing like crazy this year.  Including the swiss chard that I planted.  I only know one recipe that uses swiss chard- the delicious crock pot lasagna.  But who wants to eat lasagna in the middle of summer?

So that's the story.  Here's the recipe:

INGREDIENTS

• 4 large eggs
• 4 large egg whites
• 1/4 cup grated Swiss Cheese
• 1/2 bunch (6 1/2 cups) Swish Chard, washed well
  
• 1 large white onion (2 cups), sliced thin
  
• 2 tsp light butter
• salt and fresh pepper to taste

DIRECTIONS

Preheat oven to 400°.

In a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. Set aside.

Separate the stems from the leaves of the chard. Dice the stem into small pieces. Roll the leaves up and slice into thin ribbons, about an 1/8-inch thick.

Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until the onions become translucent, about 8-10 minutes. Bring the heat up to medium and cook until the onions caramelize. Set the onions aside.

Increase the heat to medium-high, add remaining butter and add the chard stems. Cook about 3-4 minutes. Add the chard leaves to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend. Reduce heat to low and cook until the edges set, about 6-8 minutes. Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes.

Remove from the oven and place a dish over the pan; flip onto the plate. Cut into wedges and serve.

VERDICT

So... this was interesting.  I didn't mind the taste.  The appearance left a lot to be desired.  And I'm pretty sure my brand new cast iron skillet is ruined.  This stuff stuck to it like you wouldn't believe.  We soaked the pan for three days and there is STILL stuff stuck to it.

Anyways... it's an interesting dinner choice. I'd love to hear your feedback after you've tried it. 

NUTRTION

Calories: 138.7 
Fat: 5.5 g
Protein: 12.3 g
Carb: 12.7 g
Fiber: 4.9 g
Sugar: 2.1 g