It's a complete meal. It's easy. It's fast. It's versatile. A frittata is one of the best choices for a fast weeknight meal. Think of frittatas as scrambled eggs with other ingredients mixed in. And finishing it under the broiler creates a delicious, lightly browned top, especially if you toss a bit of cheese on it before popping it in the oven.
Chard and Sun-Dried Tomato Frittata
Makes 6 servings
6 eggs
1/2 cup milk
1/2 teaspoon dried thyme
Salt and ground black pepper
1/4 cup chopped oil-packed sun-dried tomatoes,
plus a bit of oil from the jar
4 ounces sliced white button mushrooms
1 medium yellow onion, diced
2 cloves garlic, minced
2 cups chopped chard
1/2 cup shredded cheddar cheese
1. Heat the broiler.
2. In a medium bowl, whisk together the eggs, milk, and thyme. Season with salt and pepper and set aside.
3. Set a large oven-safe, nonstick skillet over medium-high heat. Add the tomatoes, mushrooms, onion, garlic, and 2 tablespoons of the oil the tomatoes are packed in. Saute until the onions are soft and the mushrooms brown, about 5 minutes. Add the chard; cook until just wilted.
4. Spread the vegetables in an even layer over the bottom of the pan. Pour the egg mixture over them, then cook, without stirring, for 4 minutes, or until the bottom has set. Sprinkle the cheese over the top of the frittata.
5. Transfer the pan to the middle oven rack and broil until the frittata is puffed, lightly browned and firm at the center, 2 to 3 minutes.
6. Remove from the oven; cool slightly before slicing.
Per serving:140 calories, 10 grams protein, 7 grams carbohydrates, 8 grams fat, 225 milligrams cholesterol, 340 milligrams sodium, 1 gram dietary fiber.
