Chard and Wheat Berry Frittata
A perfect brunch dish, this frittata incorporates garlicky sautéed rainbow chard and cooked wheat berries into a light egg batter, garnished with curls of Parmesan.
- 1 pound chard, preferably rainbow chard
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 6 large eggs
- 1½ cups cooked wheat berries
- ⅓ cup freshly shredded Parmesan cheese, plus 6 Parmesan curls
- ½ teaspoon salt
- Freshly ground black pepper to taste
- Cooking spray
- 6 rainbow cocktail tomatoes or cherry tomatoes, cut in half
- Wash the chard well and shake off excess water. Cut crosswise into ½-inch strips, discarding tough stems, and set aside.
- Heat olive oil in a 10-inch skillet over medium-low heat. Add the onion and garlic, and sauté about 5 minutes or until soft. Add 2 generous handfuls of chard strips, increase heat to medium and sauté for about 5 minutes or until the chard is wilted and soft. Repeat two to three times, until all the chard is cooked.
- Meanwhile, whisk eggs, wheat berries, grated cheese, salt and pepper in a large bowl. Add the cooked chard to the egg mixture and stir to combine.
- Wipe out the skillet, spray with cooking spray and heat on medium-low heat. Add the egg-chard mixture and place the tomato halves, cut side up, into the top of the frittata. Cover and cook for 3 minutes.
- Turn the broiler on high. Remove the cover from the pan, spray the top of the frittata with cooking spray or brush with olive oil, and position it 8 inches from the broiler. Broil for about 6 minutes or until the top is lightly browned. Garnish with Parmesan curls before cutting it into wedges and serving. Serves 4 to 6.
Serving size: ⅙ of pan (4.3 ounces)
Calories: 294; Total fat: 9g; Saturated fat: 3g; Cholesterol: 189mg; Sodium: 502mg; Carbohydrate: 39g; Fiber: 8g; Sugars: 2g; Protein: 17g; Potassium: N/A; Phosphorus: N/A