The SKILLET FRITTATA WITH SWISS CHARD is a quick, economical, yet very tasty and pleasant dish. Recently, I’ve been craving frittata, and I’ve decided to make it in all versions; this one is cooked in a skillet, but it can also be baked in the oven. I used Swiss chard, but you can use any leftover vegetables you have at home. Let’s proceed with the preparation and enjoy your meal.
Here are more frittata recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 185.09 (Kcal)
- Carbohydrates 9.71 (g) of which sugars 6.82 (g)
- Proteins 7.18 (g)
- Fat 13.88 (g) of which saturated 4.08 (g)of which unsaturated 1.59 (g)
- Fibers 2.64 (g)
- Sodium 353.25 (mg)
Indicative values for a portion of 112 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for skillet frittata with Swiss chard
- 5 eggs
- 12.35 oz Swiss chard
- 2 tablespoons Grana Padano DOP
- 2 tablespoons Greek yogurt
- to taste extra virgin olive oil
- pinches salt
- pinches pepper
Tools for frittata
- Skillet
- Bowl
- Wooden spoon
- Knife
Preparation of skillet frittata with Swiss chard
Start by washing the Swiss chard, dry them well with a towel, then chop them coarsely with a knife. Heat a drizzle of olive oil in a skillet , add the Swiss chard, salt, mix well, then cover with a lid and cook for about 10 minutes.
Once cooked, remove from heat, let it cool slightly, and drain well in a strainer, to release all the remaining water. Set aside
Prepare the frittata by placing the eggs, salt, yogurt, Grana Padano, and a pinch of pepper in a bowl. Beat with a hand whisk until you get a soft and creamy mixture. Add the Swiss chard, heat a drizzle of oil, and pour in the frittata, cover with a lid, and cook for about 8 minutes over medium heat.
Then place a plate over the skillet, or a lid, flip the skillet onto the plate, put it back on the heat, and slide the frittata back into the skillet so the other side cooks. Let it cook for 3/4 minutes without the lid, remove from heat, and serve.
