Sometimes eggs just hit the spot. Add sweet, caramelized onions and Swiss Chard and bake for a savory and delicious anytime meal. Better yet, you will look like a rock star. A frittata rock star! Who knew?
I think everybody must be fussy about eggs. We all like them just so, right? “Scrambled, don’t break the yolks!” as my father likes to joke. Sunny side up. Soft boiled. Hard boiled. Runny. Or as my cousin once said in a restaurant, “Mom, these eggs don’t have the crispy edges like yours.” My aunt likes to offer up “strangled eggs” in her kitchen. You get the idea, wink, wink. We know just how we like our eggs cooked. Or not cooked!
1/3 C grated Parmesan or Pecorino Romano cheese
6 C Swiss Chard, washed and cut into ribbons
1 large onion, sliced thinly
2 TB butter
salt and pepper, to taste
Feel free to alter the egg combination to 4 whole eggs and 4 egg whites, or all eggs whites if you need to avoid the cholesterol. As a vegetarian, I like to use whole eggs for the protein. I also get my eggs from one of our local farmers markets where they are raised organic and free range. Or at a very rustic farm out on the North Fork where I can actually see the hens milling around the grounds (next to peacocks!). And I must say, it really does make a difference in the taste of the eggs.
Whisk up the eggs and add a splash of milk. I use almond milk here as it is a bit thicker than rice milk but use what you have on hand. I like to whip the heck out of my eggs as I’m fussy about my scrambled! I also saw a show a few years ago about how to make the perfect omelet and the French believe in whipping them for nearly ever… So, we all have our habits. Mix the cheese in and set aside. (Note: Feel free to substitute your favorite cheese here. Swiss would be delicious too.)
Heat the oven to 400 degrees. Slice up the onion, thinly, and add one tablespoon of butter to a 10-inch pan. Cook the onion over a low heat for about 8-10 minutes, until translucent. Season the onions with salt and pepper now. In the meantime, begin cutting the Swiss Chard.
Cut the stem ends into small pieces and set aside. Then take a few leaves at a time and roll into a cigar shape and cut into ribbons. Wash and set aside.
Once the onions are translucent, increase the heat to medium and cook another 5-6 minutes until caramelized and set aside.
Add another tablespoon of butter and add the stems. Cook over medium-high heat for about 3-4 minutes and then add the greens. Toss lightly to incorporate for about 2-3 minutes. They will cook down quickly. Season the Swiss Chard with salt and pepper now.
Turn the heat to low and then add the onions and then the eggs right into the pan over the greens. Cook for about 6-8 minutes until the eggs set. Then place the pan into the oven and allow to bake for another 5-6 minutes until cooked through.
Using a thick oven mitt (Note: Just a reminder because I burned the inside of my hand doing this…), remove the pan and using a spoonula, go around the edge of the pan to release the eggs. Have a large dish ready and cover the pan and turn over. It should pop right out and it will be a beautiful golden brown.
Slice into wedges and serve with salad for a fantastic and easy (!) brunch. You will look like you did a lot of work, but you didn’t! Another wonderful thing about frittatas is you can really adjust it to what you have on hand. Don’t have Swiss Chard? Try spinach or zucchini. How about mushrooms, shallots and tomatoes? And you can pair it with a side salad or soup. How about this Cool and Spicy Gazpacho for summertime bliss? Or how about serving it alongside this cozy Broccoli and White Bean Soup once the weather cools down?
Honestly, this will be your go-to meal. Brunch, lunch or dinner, this will satisfy everyone. Oh, and did I mention how amazing the combination of caramelized onions and Swiss Chard tastes? So outrageously good. Surprised this fussy egg girl. Enjoy!