Skip to Content
Ver en Español
Menu

Chard and Asparagus Frittata

  • Save Recipe
  • Prep 15 min
  • Total 60 min
  • Ingredients 6
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Strictly speaking, this quick recipe takes about an hour to make. However, the time you will actually put into preparing it is much shorter (15 minutes). You can get the basic steps ready, put the frittata in the oven, and then go do whatever else you need to do while it bakes! Easy recipes like this one will make your life so much easier in the kitchen. It takes very little time and effort to make and also, and perhaps most importantly, you will cook it once but eat twice from it–or even three times! Serve this meal next to some quinoa for lunch, with a fresh green salad for dinner, and pair it with a large glass of orange juice and a slice of whole wheat bread for breakfast. Want to take it to your next picnic? Put it inside a mini baguette and have it as a sandwich, just like the Spanish do with their tortilla de patata!
by Morena Escardó
Updated Sep 9, 2015
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 bunch chard
  • 2 1/2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 3/4 cup crumbled feta cheese
  • 6 eggs
  • 1/2 bunch asparagus

Directions

  •  
    1
    Preheat the oven to 375°F.
  •  
    2
    Wash the chard leaves. Cut the stalks and chop. Thinly slice the leaves and set aside separately.
  •  
    3
    Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook the chopped chard stalks, stirring, for 3 minutes. Add the sliced leaves, season with salt and pepper, and keep stirring until completely cooked (about 3-4 minutes). Drain in a colander, pressing to make sure you get rid of any excess water.
  •  
    4
    Grease a loaf pan with 1/2 tablespoon olive oil. Place the cooked chard at the bottom of the pan, and cover with the crumbled feta cheese.
  •  
    5
    Beat the eggs in a bowl and season with salt and pepper. Pour over the chard and feta.
  •  
    6
    Cut 1 1/2 inches from the base of the asparagus and discard. Pour 1 tablespoon olive oil, salt and pepper over the asparagus, and mix well with your hands to make sure they are completely covered in oil. Place the asparagus on the top, making it the top layer.
  •  
    7
    Bake for 40 minutes. Remove from oven and serve.

Expert Tips

  • tip 1
    To make this frittata quicker, you can blanch the asparagus for 3 minutes in boiling water, and then mix them with the raw eggs, cooked chard and feta. Cook in a frying pan, like an omelet.
  • tip 2
    Goat cheese is a good replacement for feta, but you can use any mild cheese you like. Instead of chard, you can use any other leafy green, such as spinach, kale, or even collard greens.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Strictly speaking, this quick recipe takes about an hour to make. However, the time you will actually put into preparing it is much shorter (15 minutes). You can get the basic steps ready, put the frittata in the oven, and then go do whatever else you need to do while it bakes! Easy recipes like this one will make your life so much easier in the kitchen. It takes very little time and effort to make and also, and perhaps most importantly, you will cook it once but eat twice from it–or even three times! Serve this meal next to some quinoa for lunch, with a fresh green salad for dinner, and pair it with a large glass of orange juice and a slice of whole wheat bread for breakfast. Want to take it to your next picnic? Put it inside a mini baguette and have it as a sandwich, just like the Spanish do with their tortilla de patata!
© 2024 ®/TM General Mills All Rights Reserved