Frittata with Chard and Whole-Wheat Spaghetti
Mark Boughton
- Yield: 5 servings
- Prep: 10 mins
- Cook: 30 mins
From spring through late October, when chard is at its peak, an omelet with whole-wheat pasta makes a quick and delicious supper. Use your largest shallow skillet. Serve with a salad and crusty whole-grain bread.
Ingredients
- 1pound Swiss chard, trimmed and coarsely chopped
- 5 eggs
- 1/3cup 2% reduced-fat milk
- 3tablespoons grated Parmesan cheese
- 1/8teaspoon ground nutmeg
- 1/4teaspoon salt
- Coarsely ground black pepper
- 2cups cooked whole-wheat spaghetti (4 ounces uncooked pasta)
- 1tablespoon butter
- 1cup shredded Provolone or mozzarella cheese
Instructions
- Rinse chard and place in a large pot with water clinging to leaves. Cover and cook over medium heat until tender, about 5-10 minutes. Drain thoroughly. When cool enough to handle, squeeze out excess water.
- Combine eggs, milk, Parmesan, nutmeg, salt and pepper. Stir in spaghetti and chard.
- Melt butter in a large ovenproof skillet. Add egg mixture; cover and cook over low heat until top is almost set, 10 to 13 minutes.
- Preheat broiler. Sprinkle frittata with provolone cheese and broil 3 minutes, or until golden brown.
For a video on cooking with chard, click here.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 420 kcal
- Fat 20g
- Saturated Fat 11g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 6g
- Cholesterol 205mg
- Sodium 800mg
- Potassium 700mg
- Carbohydrate 36g
- Fiber 5g
- Sugars 3g
- Protein 27g
- Trans Fat 0g
- Vitamin A 130%
- Vitamin C 25%
- Calcium 50%
- Iron 25%
