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. Source: EatingWell Magazine, September/October 2013

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Ingredients

Directions

  • Position rack in upper third of oven; preheat broiler.

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  • 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.

Nutrition Facts

434 calories; 24.5 g total fat; 345 mg cholesterol; 655 mg sodium. 31.4 g carbohydrates; 22.3 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/14/2013
Shouldn't this read frozen hash browns thawed? Read More
Rating: 5 stars
09/01/2013
Excellent and easy lunch/brunch dish! We opted to make this for brunch today. Our grocery didn't have any regular chorizo so we used their soy chorizo. It worked out perfectly because the spiced soy crumbles were evenly distributed in the chard. The recipe does not even take a half hour to complete but you will need to be in the kitchen actively working for most of the process. This is a simple recipe that doesn't make a mess or a million dishes. It makes 4 meal-sized servings. We had half servings with a salad and it made for a filling lunch. It freezes well for future munching. It's on our keeper list. Pros: inexpensive flavorful easy multipurpose Cons: You are in the kitchen for the entire cooking time Read More