Equipment
Ingredients
Egg Mixture
- 8 eggs, room temperature
- 60 ml heavy cream
- 3 g kosher salt
- 1 g black pepper, freshly ground
Vegetables & Cheese
- 15 ml olive oil
- 50 g shallot, thinly sliced
- 200 g swiss chard, stems finely chopped, leaves roughly chopped and kept separate
- 5 g garlic, minced
- 100 g sharp cheddar cheese, grated, divided into two halves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 233 kcal
- Protein
- 14 g
- Carbohydrates
- 4 g
- Fat
- 18 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 469 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 259 mg
- Potassium
- 276 mg
- Calcium
- 186 mg
- Iron
- 2.0 mg
- Magnesium
- 43 mg
- Phosphorus
- 241 mg
- Zinc
- 1.7 mg
- Vitamin A
- 294 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 279 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.36 mg
- Niacin
- 0.2 mg
- Folate
- 39 mcg
- Water
- 95 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat oven to 190 C (375 F).
In a mixing bowl, whisk together the eggs, heavy cream, kosher salt, black pepper, and half of the grated cheddar cheese until uniformly combined.
Heat the olive oil in the oven-safe skillet over medium heat. Add the sliced shallot and chopped Swiss chard stems. Cook until softened, about 4 minutes.
Add the minced garlic and chopped Swiss chard leaves to the skillet. Cook, stirring frequently, until the leaves are completely wilted and any excess liquid has evaporated, about 3 minutes.
Pour the egg mixture evenly over the vegetables in the skillet. Let it cook undisturbed on the stovetop until the edges just begin to pull away from the sides and set, about 3 minutes.
Sprinkle the remaining cheddar cheese evenly over the top. Transfer the skillet to the preheated oven and bake until the center is set and the eggs are slightly puffed, about 12 to 15 minutes.
Remove the skillet from the oven. Let the frittata rest for 5 minutes before slicing and serving. Handle the hot handle with care.
Chef's Notes
- For a lighter variation, substitute whole milk or half-and-half for the heavy cream, though the texture will be slightly less rich.
- Do not discard the Swiss chard stems. Sauteing them before the leaves ensures they tenderize perfectly and add a pleasant textural contrast and earthiness.
- To ensure your frittata easily releases from the pan, use a well-seasoned cast-iron skillet or a high-quality non-stick oven-safe pan.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Slice before freezing. Wrap individual slices tightly in plastic wrap and store in a freezer bag.
Reheating: Microwave slices for 60-90 seconds, or bake at 175 C (350 F) until warmed through.
Troubleshooting
Frittata is watery and weeping liquid
Cause: Swiss chard was not cooked down enough, leaving excess moisture in the pan before adding the eggs.
Fix: Cannot be fixed once baked. Use a slotted spatula to serve, leaving excess liquid in the pan.
Prevention: Ensure the chard leaves are fully wilted and the pan is relatively dry before pouring in the egg mixture.
Bottom of the frittata is burnt
Cause: Stovetop heat was too high during the initial egg setting phase.
Fix: Cannot be fixed. Serve the upper portions and leave the burnt bottom behind.
Prevention: Maintain a gentle medium to medium-low heat on the stovetop when setting the edges.
Cultural Context
The word frittata originates from the Italian word friggere, meaning to fry. Originally considered a rustic, everyday peasant dish designed to utilize leftover vegetables and meats, it has evolved into a beloved and versatile staple across global breakfast and dinner tables.
