Dietitian Karen Buch worked with chef Scott Samuels of the Culinary Institute of America to develop this protein-packed frittata. Fresh Swiss chard and spinach add the antioxidant power of dark leafy greens and roasted red peppers and tomatoes add an extra dose of Vitamin C. This nutrient-dense egg dish makes a healthy addition to breakfast and brunch menus.
Ingredients
10 large eggs
1 tsp. kosher salt, divided
1/2 tsp. ground black pepper
1 cup grated Parmesan cheese, divided
1/4 cup extra-virgin olive oil
18 scallions, white part only, thinly sliced
2 shallots, peeled and thinly sliced
2 cups yellow summer squash, diced
3 cups Swiss chard, stemmed and chopped
2 tsp. fresh thyme leaves, chopped
1/4 tsp. red pepper flakes
2 red bell peppers, roasted and peeled
3/4 lb. asparagus
3 cups baby spinach
1 large tomato, cut into 8 slices
16 fresh basil leaves
3/4 lb. unsalted mozzarella cheese, cut into 8 slices
Steps
- Preheat oven to 350 F. In large bowl, whisk eggs, ½ teaspoon salt, pepper and ½ cup Parmesan cheese until blended; set aside.
- In large cast-iron pan over medium heat, heat olive oil. Add scallions and shallots; cook 1 minute. Add squash; cook until it starts to color. Add Swiss chard; cook until wilted. Stir in thyme and pepper flakes until combined.
- Add bell peppers, asparagus and remaining ½ teaspoon salt. Cook, stirring occasionally, until asparagus are soft but still al dente. Reduce heat to low; cook until completely tender.
- Gently stir in spinach; cook, stirring often, until spinach wilts. Increase heat to medium-high; cook 2 to 6 minutes until most of liquid evaporates, stirring often.
- Meanwhile, lay tomato slices on paper towel; cover with another paper towel and gently press to absorb extra moisture. Set aside.
- Pour eggs over vegetables in pan; reduce heat to low. Cook 5 minutes or until eggs set on top of vegetables. Place tomato slices on eggs; top each with a basil leaf and slice of mozzarella.
- Slice remaining basil leaves; sprinkle basil and remaining Parmesan over top of frittata. Bake about 15 minutes or until top of frittata is browned and puffy. Remove from oven and let cool for a few minutes. Slice and serve immediately.
Yield: 8 servings