Caramelized Onion, Swiss Chard & Gruyere Frittata (and why you should eat eggs for dinner)

Caramelized onion and swiss chard frittata from Kiwiandbean.comIn my house there is no such thing as too many eggs. There are eggs at breakfast: scrambled, poached, fried in butter, whisked into pancake or waffle batter and sealed into slabs of french toast. There are eggs at lunch: hard boiled, in sandwiches, sliced over salads, and atop sauteed greens on toast (which is a lunch idea that honestly deserves a post of its very own!). And now there are eggs at dinner.

I recently implemented a weekly egg night into my usual meal planning rotation, and it has quickly become a family favourite. Or perhaps mostly a Sarah favourite, owing to the ease and speed with which one can turn eggs into fantastical and healthful meals. Couple that with the fact that eggs pair well with just about any old wilted veggie, nub of forgotten cheese or leftover herb, and you have a time-crunched mama’s dream food.

Ingredients for caramelized onion swiss chard frittata (2)

Ingredients for caramelized onion swiss chard frittata

Frittata is by far the category leader in my household egg night, and a great way to introduce egg night to a skeptical family. Call it vegetable pie if you need to! I’m giving you one of my absolute favourite frittata flavour combinations, but the frittata is really a perfect base for just about any of the most random veggie, cheese, meat and herb combinations. Which means there are bound to be many more frittata recipes to come…

To speed things up come dinner time, caramelize the onions or chop the veg, grate the cheese and whisk the eggs in advance. Then just sautee the veg, pour the egg mixture over top, pop everything into the oven, and watch as it all puffs up into a soft and cheesy pie.

My go-to side dish on frittata nights is a handful of frozen sweet potato fries (totally allowed, once in awhile), or roasted sweet potato wedges if I find a little more time, and a simple green salad. Veggie sticks and garlic toast are also nice, and very kid-friendly, accompaniments.

This recipe will give you a fairly large frittata, and the leftovers make a perfect breakfast, brunch or lunch, served warm, cold or in between.

Caramelized Onion Swiss Chard Frittata from Kiwiandbean.com

Stay tuned for more fabulous egg night recipes.

Caramelized Onion, Swiss Chard & Gruyere Frittata

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 6 servings

Versatile, simple, tasty AND healthy to boot, the frittata is a regular fixture on my weekly meal plan. The leftovers make a perfect breakfast, brunch or lunch the following day.

Ingredients

  • 8-10 eggs (depends on how big your pan is and how eggy you like your frittata)
  • 1/2 cup milk
  • Pinch of pepper (or about 10 turns of the grinder)
  • 1 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 1 large or 2 small onions, sliced into thin half moons
  • 1 medium bunch swiss chard
  • 1 1/2 cups grated gruyere cheese
  • Non-stick spray

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine butter with oil in a large (about 10 inch) cast iron pan or other oven-proof skillet set over medium heat. When butter is melted, add onions and let them cook until brown and caramelized, stirring occasionally and adding drops of water if they start to dry out. This may take up to 25 or 30 minutes, but no harm in stopping earlier if you don't have that much time. As long as the onions are cooked, you are good to go (but the longer they cook, the sweeter they will taste!).
  3. While onions are caramelizing, whisk eggs with milk, pepper and grated cheese. Remove swiss chard leaves from their ribs, and tear or cut into small (approx. 1 inch) pieces.
  4. Add swiss chard to cooked onions and cook until wilted. Spray onion/chard mixture and pan with non-stick spray and add egg mixture. Stir to combine, then cook until the edges are set, a couple of minutes.
  5. Pop the frittata into the oven and cook until just set, about 10 minutes.
http://kiwiandbean.com/caramelized-onion-swiss-chard-gruyere-frittata-and-why-you-should-eat-eggs-for-dinner/

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