2 Tablespoons cold-pressed extra-virgin olive oil or clarified butter
1 medium onion (sliced thinly)
4 garlic cloves (chopped)
8 large free-range eggs
1/3 pound grated gruyere (optional)
Handful of grated Parmesan cheese
¼ cup milk or water
Sea salt
Freshly ground pepper
Steps
Preheat the oven to 350 degrees.
Wash the Swiss chard but do not dry all the way and chop the stems off the leaves. Coarsely chop the stems and keep separate from the leaves. Coarsely chop the leaves.
Heat olive oil or clarified butter in a 10-inch oven-proof pan. Cook the onions and chard stems over medium heat for about 5 minutes. Add garlic and cook for 1 minute. Add the chard leaves and season lightly with a pinch of sea salt and pepper and sauté until wilted.
Whisk eggs together and add cheeses and milk. Stir in the chard mixture and blend well.
Add extra oil or butter to the pan if it seems dry. Put the egg-chard mixture back in the pan and place in the oven for about 50 minutes until puffed and golden. (If you're making minis, spoon the mixture into greased muffin tins and bake for about 25-30 minutes or until puffed and golden.)
Reviews
Sue on 2024-09-17 (5 stars): Easy and fabulous. Added garden fresh tomatoes to the sauté portion before baking and more fresh tomatoes on top when serving (because I currently have an over abundance of tomatoes!). A yummy weeknight dinner to use my fresh garden veggies. 2 thumbs up all around. Thank you!
Mindy Weiss on 2020-09-28 (5 stars): I am also making this (as I type this) for my Break the Fast. I can't wait. My Mr. Picky eats like 3 things and he specifically requested this when I showed him the ingredients. Thanks, Pamela, and Happy New Year to everyone who celebrates!
Amy on 2019-10-05 (5 stars): I would love to add this to my post Yom Kippur Break the Fast! Can I assemble it the day before, refrigerate it, and then bake it right before my guests come the next evening, or better to make it and bake it the day before and then reheat it right before I serve it? Trying to minimize how much cooking I have to do while fasting!
Janet on 2019-02-09 (5 stars): Great idea, thank you!! Similar to our spinach potato fritatta.
