Swiss Chard and Goat Cheese Frittatawith orange fennel salad with poppy seed dressing
Tonight's frittata is packed with greens and comes together fast in a single skillet. The side salad highlights two flavors that make a great pair - orange and fennel - with a sweet, tangy dressing.
Smarts: Frittatas make great leftovers, so double the recipe for a quick, healthy breakfast or lunch to enjoy throughout the week!
- Onions - 1/2, chopped
- Swiss chard - 1 bunch, chopped
- Eggs - 8, beaten
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Cooking oil - 1 Tbsp
- Goat cheese - 3 oz, crumbled
- White wine vinegar - 1 1/2 Tbsp
- Cooking oil - 3 Tbsp
- Honey - 1 1/2 tsp
- Poppy seeds - 1 1/2 tsp
- Oranges - 2, segmented
- Fennel - 1/2 bulb, thinly sliced
- Salad greens - 5 oz
- Preheat oven to 400F / 204C degrees.
- Heat oil in an oven-safe skillet over medium heat. Add onions and saute ~5 minutes, until softened. Add swiss chard and cook until wilted. Add egg, salt and pepper and stir to combine. Cook until the bottom begins to set, ~5 minutes. Sprinkle goat cheese over the top and transfer to oven. Cook until a knife comes out cleanly, 20 to 25 minutes, depending on thickness. Slice and enjoy hot out of the oven. (Leftovers are great room temperature too!)
- Toss dressing with greens, oranges and fennel and serve on the side.
This meal has 44 reviews
Delicious. Mine was a bit too peppery but I think I added too much ground pepper and the chard was a bit spicy as well.
I wasn't sure about the fennel, because I'm not a huge fan, but because of de the dressing and the juicy orange, it wasn't overpowering and actually realy tasty!
Loved this. Used a whole onion and garlic when cooking the veggies. We won't have an oven safe skillet so after cooking the veggies we transfered them to a pie pan and added the egg. Turned out great!
loved the salad, the frittata was good too!
Very easy, quick and good. Nice to have a high protein vegetarian option. Into the favorites list you go.
Added sausage, yum!