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.


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


  1. 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.
  2. Combine eggs, milk, Parmesan, nutmeg, salt and pepper. Stir in spaghetti and chard.
  3. 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.
  4. 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%