There’s something satisfying about meals that don’t try too hard. This one doesn’t. No pastry crust. No sauce. No garnish that needs tweezers. You’ve got eggs. A bunch of greens. A pan that holds heat. That’s all this asks for.

The kind of dish you make when you open the fridge and find swiss chard starting to wilt. The eggs carry it. The leaves soften into the mix. The stems keep some crunch. Nothing complicated. Nothing wasted.

Active Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 6 large eggs
• 1 bunch swiss chard (wash well, stems and leaves separated)
• 1 small yellow onion, chopped
• 2 tablespoons olive oil
• ¼ cup grated Parmesan
• Salt and black pepper
• Optional: chili flakes, chopped parsley, a squeeze of lemon

Don’t throw out the stems. They matter. Texture, flavor, structure.

Instructions

Preparation

Slice the stems thin. Tear or chop the leaves roughly. Set both aside.

Crack the eggs. Toss in a pinch of salt, a grind of pepper, the cheese. Stir it. Don’t overmix – it’s not a science experiment.

Put a skillet over medium heat. Pour in the oil. Add onions and the chard stems. Let them go soft. Give it a few minutes. Add the leaves. Stir until they shrink and look darker.

Cooking

Lower the heat. Pour the egg mixture over the greens. Don’t touch it after that. Let the eggs settle and begin to set. The edges will pull in just a little.

Slide the pan under the broiler. Keep the door cracked. Eyes on it. When the top sets and turns golden in spots, pull it out. That’s the moment. Miss it, and you’ve got dry eggs.

Serving

Let the whole thing sit for a minute or two. Use a spatula to loosen the edges. Slice into wedges. Eat it straight. Or with toast. Or cold, out of the fridge, with your fingers. Your call.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 210
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 185mg
• Sodium: 290mg
• Total Carbohydrates: 6g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 13g

Tips and Variations

This isn’t delicate. It holds up to swaps and leftover bits.

• Goat cheese works instead of Parmesan – more punch
• Add a crushed garlic clove with the onion if you want boldness
• If it’s dinner, toss in cooked sausage or potatoes

Greens that work too:

• Kale, ribs removed
• Spinach, no prep needed
• Mustard greens, if you like bite

Conclusion

A frittata with swiss chard isn’t trying to impress anyone. It’s warm. It’s fast. It uses what you’ve got. You make it once, you’ll make it again. That’s all it needs to be.

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