We love frittata recipes for weeknights because they are the ultimate no-fuss healthy dinners. In this gorgeous, healthy chard and chorizo frittata recipe, we add convenient shredded frozen hash browns to keep it hearty. Finish cooking the eggs under the broiler to turn the top of the frittata a lovely golden brown.
Active Time: 40 minutes |
Total Time: 40 minutes
7 large eggs
3 scallions (1/2 bunch), sliced
1/2 cup shredded Parmesan cheese
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons extra-virgin olive oil
4 cups chopped chard (1 small bunch)
1/2 cup finely diced Spanish chorizo or pepperoni (about 2 ounces)
3 cups frozen shredded hash browns
Position rack in upper third of oven; preheat broiler.
Whisk eggs, scallions, cheese, pepper and salt in a large bowl.
Heat oil in a large cast-iron skillet (or broiler-safe nonstick skillet) over medium-high heat. Add chard and chorizo (or pepperoni) and cook, stirring frequently, until the chard is wilted, 2 to 3 minutes. Stir in hash browns. Pat the mixture into an even layer in the pan.
Pour the egg mixture into the pan and evenly spread to the edges. Cook over medium-high heat, lifting around the edges with a heatproof spatula to allow uncooked egg to flow under, until set around the edges, 3 to 4 minutes. Place the skillet under the broiler until the top is cooked and the eggs are slightly browned, 3 to 4 minutes. Let stand 5 minutes.
To release the frittata from the pan, run the spatula around the edges, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into wedges and serve.
Per serving :
24 g Fat;
8 g Sat;
12 g Mono;
345 mg Cholesterol;
22 g Carbohydrates;
20 g Protein;
3 g Fiber;
683 mg Sodium;
356 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1/2 vegetable, 1/2 lean meat, 1 1/2 medium fat meat, 1/2 high fat meat, 1 1/2 fat