Chard and Herb Frittata With Cherry Tomatoes

Ananda Eidelstein
Updated
Get the recipe for Chard and Herb Frittata With Cherry Tomatoes.

So often egg recipes recommend serving a green salad alongside to cut through richness and add a healthful element. Here, there’s no need, since this egg-dish does double duty: it is rich and satisfying, but also gets in a hefty serving of greens. There’s both Swiss chard, plus a cup each of chopped parsley and cilantro folded into the frittata. Any leftovers would make a killer breakfast sandwich. Layer with a spicy mayo (just stir hot sauce and mayo together) and pile onto buttered toast. Bonus points for throwing some bacon or sausage into the mix.

Yields: 4 servings

Nutrition

Calories 258.98

Fat 16.93g

Sat Fat 5.54g

Cholesterol 379.63mg

Carbohydrate 12.27g

Sugar 4.47g

Protein 16.53g

Sodium 1356.48mg

Fiber 4.31g

Ingredients

  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil, plus more for serving

  • 8 scallions, thinly sliced, white and green parts separated

  • 2 cloves garlic, finely chopped

  • 1 large bunch Swiss chard (about 1 lb.), ribs and stems removed and leaves thinly sliced

  • Kosher salt

  • 1 cup chopped fresh parsley

  • 1 cup chopped fresh cilantro

  • 8 large eggs

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground coriander

  • ½ teaspoon baking powder

  • Freshly ground black pepper

  • Nonstick cooking spray

  • 1 pint cherry tomatoes, halved

Directions

  1. Preheat oven to 350°F. Heat butter and 1 tablespoon oil in a large skillet over medium. Add scallion whites and garlic and cook, stirring, until softened, about 1 minute. Add chard and ?¼ teaspoon salt and cook, stir- ring, until wilted, about 2 minutes. Add 3 tablespoons water; cover and cook until chard is tender, about 3 minutes. Remove from heat.

  2. Combine parsley, cilantro, and scallion greens in a bowl. Set aside ½ cup herb mixture.

  3. Whisk eggs, turmeric, coriander, baking powder, several grinds of pepper, and 1¼ ?teaspoons salt in a large bowl. Stir in chard and remaining herbs.

  4. Lightly coat an 8-inch square (or other 2-quart) baking dish with cooking spray. Pour in egg mixture and even out with a rubber spatula. Bake until set, 25 to 30 minutes.

  5. Toss tomatoes with reserved herbs, a drizzle of oil, and a pinch each salt and pepper. Serve frittata topped with tomato mixture.