Farm-Fresh Eggs Make Great Frittatas!

I have never been a fan of eggs…there is something about the smell and texture of these protein packed shells that make me a little uneasy. However, I do use eggs in baked goods, so I decided to get a dozen on farm-fresh eggs at the Midtown Farmer’s Market last Saturday. Well, I was searching for new recipes to use for this blog, one thing led to another…and I mustered up the courage to try a vegetable frittata for dinner.

This recipe was inspired by Ellie Krieger’s cookbook, “The Food You Crave.” This is an amazing cookbook and resource, and contains a healthy recipe substitution for a broccoli and cheddar frittata. A frittata is a classic Italian egg dish that is basically a crustless quiche. I had quite a few other vegetables in my CSA box this week, so I added broccoli, swiss chard, diced tomatoes, and spring onions to the eggs. This is a healthy meal to make with about 100 calories per slice (a frittata usually makes about 8 slices). Vegetable frittatas are high in protein, fiber, calcium, low in sugars, and rich in vitamins and minerals. You gotta try this recipe out!

Swiss Chard and Vegetable Frittata


2 large eggs

6 large egg whites

2 tbsp water

1 tbsp. olive oil

1 small red onion, cut in half, then thinly sliced into half-moons

2 cups chopped cooked or thawed frozen broccoli

1 lb swiss chard, chopped

¼ cup tomatoes, chopped

¼ tsp. freshly ground black pepper to tasted

2 ounces extra-sharp cheddar cheese, shredded (1/2 cup)


1. Chop the chard, along with the other vegetables

2. Combine the whole eggs, egg whites, and water in a medium bowl and whisk well.

3. In a medium non-stick skillet, heat the olive oil over medium heat. Add the onion and cook, stirring until it begins to soften, about 3 minutes.

4. Add the broccoli, chard, and tomatoes and cook until heated through. Season with pepper.

5. Pour the egg mixture over the vegetables in the skillet, covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges of the pan, about 8 minutes.


6. Sprinkle with cheese.

7. When the eggs look set, quickly flip the frittata in the skillet and cook for an additional 2-3 minutes. Be sure not to overcook the eggs or they will become tough.

8. Cut the frittata into 8 wedges and serve. Enjoy!


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