Persian Swiss Chard & Dill Frittata
Submitted by sean
Get ready to whip up a vibrant, herb-packed dish that’s bursting with flavor and perfect for any meal of the day! This Persian-inspired frittata is a fresh twist on the classic omelet, blending tender Swiss chard, fragrant dill, and zesty scallions into a fluffy, golden masterpiece. Baked to perfection, it’s easy to make and even easier to love. Serve it with warm flatbread, a sprinkle of feta, or a side of crisp veggies for a delightful meal. Let’s dive into this green goodness!
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
45 min
Chef Tips
- Stem the Chard Properly: Swiss chard stems are tough and fibrous, so remove them completely to keep your frittata tender. Save the stems for a stir-fry or soup!
- Oil Generously: Don’t skimp on the oil when greasing the pan—it prevents sticking and adds a lovely crisp edge to the frittata.
- Avoid Flour Clumps: Whisking the flour and seasonings with just two eggs first ensures a smooth base. Adding all eggs at once can lead to lumps.
- Check Your Bake: Ovens vary, so start checking at 20 minutes. Overbaking can dry out the frittata, so pull it when the center is just set.
- Storage Smarts: Leftovers keep beautifully in the fridge for up to 3 days. Wrap tightly to maintain freshness, and reheat gently in the oven or microwave.
Ingredients
Directions
- Prep the Pan: Preheat your oven to 375°F and position a rack in the upper-middle spot. Grab a 9-inch round cake pan and generously brush 1 tablespoon of olive oil over the bottom and sides. Line the bottom with a round of parchment paper, then flip it to coat both sides with oil. This ensures your frittata slides out like a dream!
- Chop the Greens: In a food processor, toss in the Swiss chard leaves, dill, scallions, and the remaining 3 tablespoons of olive oil. Pulse for about 10 seconds until everything is finely chopped, scraping down the bowl if needed. You’re aiming for a vibrant green mix!
- Mix the Base: In a large bowl, whisk together the flour, baking powder, cumin, salt, and pepper. Crack in 2 eggs and whisk until smooth and clump-free. Then, add the remaining 6 eggs and whisk until fully combined—no streaks of egg white should remain. Gently fold in the chopped herb mixture until it’s evenly mixed.
- Bake It Up: Pour the mixture into your prepared pan. Bake for 20-25 minutes, until the frittata is puffed up and a toothpick inserted in the center comes out clean. The top should be golden and inviting!
- Cool and Serve: Let the frittata cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen it, then invert it onto a plate, peel off the parchment, and flip it back onto a serving plate. Slice into wedges and serve warm or at room temperature. Enjoy!
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