Garden Vegetable Frittata
As demonstrated in the “Chard at the Community Garden” episode of Live It – August 2019
- 2 sundried tomato halves, oil packed, diced
- 1 Tbsp oil from sundried tomatoes, or oil of choice
- ½ cup onion, finely chopped
- 4 large or 6 medium Swiss chard leaves, stems included
- ½ cup carrot, finely chopped
- ½ cup bell pepper, finely chopped
- 5 eggs
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- To prepare Swiss chard, remove stems from leaves with a paring knife. Keep leaves and stems separate. Finely chop the stems and roughly chop the leaves.
- Heat 1 Tbsp oil in a non-stick skillet. Add onion, chard stems, carrot and bell pepper. Cook over medium heat, stirring frequently for about 5 minutes, or until onion is translucent and vegetables are crisp tender.
- Dice sundried tomatoes and add to vegetables, stir to combine.
- Add chard leaves to the vegetables and toss until wilted.
- Crack eggs into a medium bowl and whisk well to blend. Pour eggs over vegetables, using a spatula to make sure all vegetables are covered with egg.
- Cover and cook over medium heat until eggs are almost set. While cooking, occasionally loosen the sides of the frittata with a spatula. To cook the other side, transfer frittata onto a plate, cooked side up, then transfer the frittata back into the skillet with the cooked side still up and the undercooked side down. Sprinkle cheese all over the cooked side. Continue cooking over medium heat until parmesan is melted and frittata is cooked through. Alternately, skip covering and flipping the frittata and use an oven set to 350◦ to finish cooking the frittata until set, approximately 5 minutes. Sprinkle on cheese just before transferring to the oven. Serve immediately and enjoy!
Tip: Now that you know how to make a frittata, make it your own! Swap spinach or kale for the chard and try different combinations of vegetables such as asparagus, zucchini, tomatoes, sweet potatoes, mushrooms, leeks, olives, green beans, corn, legumes, etc. Add meat, such as sausage, bacon, or ham if you like, and try different cheeses. Get creative… the possibilities are endless!
Amount per serving
Yield: 4 servings
Total Fat 15.3 g
Saturated Fat 4.9 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 4.8 g
Cholesterol 242.5 mg
Sodium 492.4 mg
Potassium 684.4 mg
Total Carbohydrate 9.1 g
Dietary Fiber 3.0 g
Sugars 3.2 g
Protein 14.6 g
Vitamin A 157.5%
Vitamin B-12 10.0%
Vitamin B-6 13.3%
Vitamin C 57.7%
Vitamin D 12.5%
Vitamin E 11.4%
Live It is a cooking demonstration presented by the Nutrition Food Services and Wellness Departments at Community Hospitals and Wellness Centers (CHWC). Episodes are hosted by registered dietitian and certified diabetes educator Andrea Miller, and each features a different special guest sous chef. The goal of Live It is to showcase nutrient-dense foods and teach viewers doable ways to use them in order to promote wellness in our community. Held once a month at Bryan Hospital, the show is recorded by Bryan Municipal Utilities in front of a live all-staff audience. For more recipes and to watch past episodes of Live It, visit www.chwchospital.org/live-it.