Swiss Chard and Goat Cheese Frittata
with 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!
Smarts: Frittatas make great leftovers, so double the recipe for a quick, healthy breakfast or lunch to enjoy throughout the week!
Tags
Ingredients
Swiss Chard and Goat Cheese Frittata:
- 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
Orange Fennel Salad with Poppy Seed Dressing:
- 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
Nutrition Facts
Amount Per Serving
Calories
383
Just a moment...
% Daily Value
Total Fat
28g
43%
Just a moment...
Saturated Fat
8g
41%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
382mg
127%
Just a moment...
Sodium
625mg
26%
Just a moment...
Total Carbohydrate
15g
5%
Just a moment...
Dietary Fiber
4g
15%
Just a moment...
Sugars
9g
Just a moment...
Protein
19g
Just a moment...
Prep
- Make salad dressing - Whisk vinegar with oil, honey and poppy seeds. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
- Onions / Swiss chard - Prep as directed. (Can be done up to 3 days ahead)
- Eggs - Whisk with salt and pepper.
- Orange / Fennel / Goat cheese - Prep as directed.
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Make
- 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.
Nutrition Facts
Amount Per Serving
Calories
383
Just a moment...
% Daily Value
Total Fat
28g
43%
Just a moment...
Saturated Fat
8g
41%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
382mg
127%
Just a moment...
Sodium
625mg
26%
Just a moment...
Total Carbohydrate
15g
5%
Just a moment...
Dietary Fiber
4g
15%
Just a moment...
Sugars
9g
Just a moment...
Protein
19g
Just a moment...
Reviews
Ratings
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.
0 HelpfulI 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!
0 HelpfulLoved 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!
0 HelpfulVery easy, quick and good. Nice to have a high protein vegetarian option. Into the favorites list you go.
0 Helpful