BAKED FRITTATA WITH YOGURT, CHARD AND GREEN GARLIC
Inspired by the signature Provençal chard omelet called truccha, this beautiful baked frittata incorporates thick Greek yogurt and lots of green garlic. It will puff up in the oven, but then it settles back down. Use a generous bunch of chard for this - green, red or rainbow - and save the stalks to use in the chard stalk and chickpea purée that I'm also posting this week. I like to serve the frittata at room temperature, or I grab a cold slice for lunch. It's a wonderfully portable dish. The filling can be prepared through Step 4 up to 3 days ahead. The frittata keeps well for 2 or 3 days in the refrigerator.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, main course
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Bring a large pot of water to a boil.
- Strip chard leaves from stems. Wash both leaves and stems thoroughly. Set aside stems for another purpose. You should have about 6 cups leaves, tightly packed.
- Add a generous amount of salt and the greens to the boiling water. Blanch greens for about 1 minute, until tender, and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Chop medium-fine. You should have about 1 1/2 cups chopped chard.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add green garlic, thyme and rosemary. Add a generous pinch of salt and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add chopped chard and cook, stirring, until ingredients are combined and greens are nicely coated with oil. Remove from heat.
- Place remaining tablespoon of olive oil in a 2-quart gratin or baking dish, or in a 9-inch ovenproof skillet, and place in oven for 5 minutes. Meanwhile, whisk eggs in a large bowl. Season with salt (about 1/2 teaspoon) and freshly ground pepper to taste. Whisk in yogurt. Stir in greens mixture.
- Remove baking dish from the oven, brush sides with hot oil, and scrape in the egg mixture. Place in oven and bake 30 minutes, or until set and slightly puffed. Remove from oven and allow to cool for at least 10 minutes before serving. Serve hot, warm, room temperature or cold.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 382 milligrams, Sugar 2 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kerriann Garcia
[email protected]I'm not a big fan of frittatas, but this one was actually pretty good. The yogurt made it really moist and flavorful. I would definitely make it again.
Sean Allen
[email protected]This frittata was a great way to use up some leftover vegetables. It was easy to make and it turned out really well. I would definitely make it again.
Eslam hit
[email protected]I love this frittata! It's so easy to make and it's always a hit with my family. I usually add some chopped bacon or sausage to it for extra flavor.
Ellie Osman
[email protected]This frittata was delicious! The yogurt made it so creamy and the Swiss chard and green garlic added a lot of flavor. I would definitely make this again.
Vanity
[email protected]Overall, this was a good frittata. It was easy to make and had a nice flavor. I would definitely make it again.
Stephany Achieng
[email protected]The frittata was a bit too runny for my liking. I think I should have cooked it for a few minutes longer.
Denise Jules
[email protected]This frittata was a bit bland for my taste. I think I would have liked it more if I had added some additional herbs or spices.
Zahid Abbasi
[email protected]I've made this frittata several times now and it's always a winner. It's a great way to use up leftover vegetables and it's always a crowd-pleaser.
andile dube
[email protected]This frittata was easy to make and turned out perfectly. The instructions were clear and concise, and I had no trouble following them. I would definitely recommend this recipe to anyone looking for a delicious and easy breakfast or brunch dish.
Jorge Salome
[email protected]I made this frittata for a brunch party and it was a huge success. Everyone raved about the flavor and texture. I especially loved the pop of color from the Swiss chard.
Lerato Tsima
[email protected]This frittata was a hit with my family! Even my picky kids loved it. The green garlic gave it a unique flavor that we all enjoyed. I'll definitely be adding this recipe to my regular rotation.
thihny asaad
[email protected]I was skeptical about using yogurt in a frittata, but I was pleasantly surprised by the result. The yogurt added a subtle tanginess that complemented the other ingredients perfectly. I'll definitely be making this again!
md mominul tv
[email protected]This baked frittata was a delightful culinary experience! The combination of yogurt, Swiss chard, and green garlic created a symphony of flavors that tantalized my taste buds. The texture was perfect, with a tender interior and a slightly crispy exte