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Feta, Ricotta and Swiss Chard Frittata

 
Feta, Ricotta and Swiss Chard Frittata
59

Found this recipe in donna hay magazine, and I just happened to have all the ingredients this recipe called for. I did make a few changes and cook it differently. The frittata came out delicious, but next time I will cook it on the stove top first to give a nicely browed bottom, then broil at the last a few minutes.

Yield

3

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ tablespoons olive oil
divided
1 large red onion
sliced, or 2 medium ones
1 x salt and black pepper
to taste
*
1 clove garlic
thinly sliced, 1 large clove
½ cup mushrooms, button
sliced, 4 to 6, optional
1 bunch swiss chard
well washed, stems sliced and leaves coarsely chopped
*
6 slices bread
sandwich bread, torn into pieces
¾ cup ricotta cheese
½ cup feta cheese
crumbled
4 large eggs
1 cup milk

Directions

Preheat the oven to 400℉ (200℃).

Toss the sliced onions, 1 tablespoon of oil, salt and black pepper on a large baking sheet until well coated.

Spread the onion slices evenly and roast for about 25 minutes until the edges of the onions start to become brown, stirring once after 15 minutes. Set aside.

Add the remaining oil in a large skillet over medium-high heat until hot.

Cook the garlic for about 40 seconds until very fragrant.

Add the mushrooms and the stems of swiss chard, stirring often, and cook until the mushrooms are soft and the stems are tender 3 to 5 minutes.

Add the swiss chard leaves, and cook for 2 to 3 minutes until the leaves are wilted.

Season with salt and black pepper to taste.

In a large bowl, with a rubber spatula mix together bread, ricotta cheese, feta cheese, cooked mushroom - swiss chard mixture, and roasted onions until well combined.

Place the mixture evenly into a 8 to 10-inch oven proof cast iron pan or nonstick skillet.

Whisk together the eggs and milk in the same mixing bowl until well blended.

Pour the liquid mixture over the filling in the pan.

Bake in 400℉ (200℃) for 20 minutes, lower the oven temperature to 350℉ (180℃) F and bake for another 25 minutes or longer until the frittata is set and the top starts to brown.

At the last 1 or 2 minutes, turn on the broiler to brown the top more if needed.

Cool for about 10 minutes, cut into wedges and serve warm.

The handle of the pan will be hot for a while, make sure to use oven mitt or kitchen towel to cover it every time before you touch the handle.

 

* not incl. in nutrient facts

Reviews

about 6 years

Found this recipe in donna hay magazine, and I just happened to have all the ingredients this recipe called for. I did make a few changes and cook it differently. The frittata came out delicious, but next time I will cook it on the stove top first to give a nicely browed bottom, then broil at the last a few minutes.

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Nutrition Facts

Serving Size 398g (14.0 oz)
Amount per Serving
Calories 48848% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 327mg 109%
Sodium 892mg 37%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 11%
Sugars g
Protein 47g
Vitamin A 14% Vitamin C 10%
Calcium 42% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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