Frittata with Leftover Greens

Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 118 Calories

Ingredients

• ¼ teaspoon salt
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 cup chopped red onion
• 5 large eggs
• 2 large egg whites
• ¼ cup grape tomatoes, halved
• 1 cup cooked Swiss chard (thawed if frozen)

Recipe Instructions

Step 1

Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.

Step 2

Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.

Step 3

Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.