Swiss Chard & Heirloom Tomato Frittata
Earthy swiss chard and heirloom tomatoes combined with basil and mozzarella make an awesome one skillet main course.
Yield
4 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| 1 | large |
onions
diced |
|
| 2 | cloves |
garlic
minced |
|
| 1 | pound |
swiss chard
chopped |
|
| ¾ | teaspoon |
sea salt
divided into three parts, Maldon is best |
|
| 6 | large |
egg whites
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
red hot pepper sauce
to taste, Frank's Red hot is best |
|
| ¼ | cup |
basil
fresh minced or 1 tablespoon dried |
*
|
| 4 | ounces |
mozzarella cheese
divided |
|
| 1 | large |
beefsteak tomatoes
heirloom (or regular) |
*
|
| ⅛ | teaspoon |
black pepper
fresh ground |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | large |
onions
diced |
|
| 2 | cloves |
garlic
minced |
|
| 453.6 | g |
swiss chard
chopped |
|
| 3.8 | ml |
sea salt
divided into three parts, Maldon is best |
|
| 6 | large |
egg whites
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
red hot pepper sauce
to taste, Frank's Red hot is best |
|
| 59 | ml |
basil
fresh minced or 1 tablespoon dried |
*
|
| 115.6 | ml/g |
mozzarella cheese
divided |
|
| 1 | large |
beefsteak tomatoes
heirloom (or regular) |
*
|
| 0.6 | ml |
black pepper
fresh ground |
|
| 15 | ml |
olive oil, extra-virgin
|
|
Directions
Add 2 teaspoons of olive oil to a large oven-safe skillet and heat at medium-high.
Add the diced onion and cook, stirring occasionally for 10 minutes or until onion is translucent and just starting to brown.
Add the garlic and stir, cooking until fragrant, about 30 seconds.
Add the swiss chard, season with ⅓ of the salt, stir to combine and cover. Cook for 10 minutes or until cooked through and wilted. Stir occasionally.
Meanwhile, in a small bowl, combine the egg whites, eggs, basil, ⅓ of the salt, hot red pepper sauce and a grinding of black pepper and whisk until completely mixed.
Remove the swiss chard mixture to a medium sized bowl and allow to cool for 5 minutes. Wipe out the skillet.
Add one tablespoon of olive oil to the skillet and heat over medium-low heat.
Add ½ of the mozzarella cheese to the chard mixture and combine.
Add the egg mixture to the swiss chard mixture and combine.
Preheat the oven to 350℉ (180℃).
Slice the tomato into 4 thick slices (or more as desired). Season the tomato slices with flaky sea salt and black pepper.
Pour the egg and chard mixture into the hot skillet.
Arrange the tomato slices on top of the egg and chard mixture. Sprinkle with the remaining mozzarella cheese.
Cover and cook for 10 minutes.
Reduce heat to very low and continue to cook for 15 minutes.
Uncover and place the skillet into the oven and bake for 10 minutes.
Remove from the oven. Cool for a few minutes and serve.
Garnish with micro-basil or the leaves and flowers of spicy globe basil if desired.
