Description
A frittata recipe with cottage cheese, Swiss chard, and Gruyere for a simple breakfast or dinner. Made in one pan and can be adapted with whatever greens are in season!
Ingredients
- 9 large eggs
- 1/2 cup cottage cheese (whole milk preferred)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
- 3 large stalks Swiss chard, chopped (stems, too)
- 3 ramps or green onions, thinly sliced
- 2-3 tablespoons chopped chives
- 3/4 cup Gruyere, shredded
Instructions
- Preheat your oven to 375 degrees. Whisk the eggs, cottage cheese, salt, and pepper together in a medium bowl and set aside. If the cottage cheese chunks bother you, feel free to blend the mixture, but I find they melt nicely into the frittata once baked.
- Preheat olive oil in a cast iron skillet over medium heat. Slightly turn the heat down, add the chard and ramps or green onions, and sauté until wilted down, about 2-3 minutes.
- Pour the egg mixture over the top of the veggies, then immediately sprinkle chives and Gruyere on top. Give the mixture a gentle stir to evenly distribute ingredients—but quickly! Before those eggs start cooking. Then let it sit untouched until the outer edges start to lighten in color and look more solid (about 5 minutes).
- Transfer the entire skillet to the oven and bake the rest for 10-14 minutes. The frittata is done when it's puffed up with no wet parts on top. Don't forget your oven mitts when taking it out! Allow it to cool in the skillet for 5-10 minutes before cutting into slices and serving.
Notes
Helpful tools: A salad spinner is great for cleaning chard or other greens! Also, a cast iron skillet or oven-safe skillet is necessary for transferring from stove to oven.
Storage: Store leftover frittatas in the fridge in an airtight container for up to five days. I usually reheat in the oven or microwave.
Avoid overcooked frittatas. Ovens vary, so I recommend checking your frittata at about 10 minutes of baking. If it's completely solid/no jiggling in the center of the frittata, and it feels bouncy yet sturdy when you give it a gently poke, it can come out of the oven and finish cooking as it cools. If it still looks jiggly and wet, check again in a couple minutes.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 frittata
- Calories: 326
- Sugar: 1.8 g
- Sodium: 762.5 mg
- Fat: 23.4 g
- Carbohydrates: 3.1 g
- Fiber: 0.5 g
- Protein: 24.9 g
- Cholesterol: 450.2 mg
