Swiss Chard and Goat Cheese Frittata
with orange fennel salad with poppy seed dressing

Name: Swiss Chard and Goat Cheese Frittata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Onions, chopped; 1 bunch Swiss chard, chopped; 8 Eggs, beaten; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 Tbsp Cooking oil; 3 oz Goat cheese, crumbled; 1 1/2 Tbsp White wine vinegar; 3 Tbsp Cooking oil; 1 1/2 tsp Honey; 1 1/2 tsp Poppy seeds; 2 Oranges, segmented; 1/2 bulb Fennel, thinly sliced; 5 oz Salad greens

Active: 20 min Total: 40 min

Original GF Paleo Vegetarian

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!

Ingredients

Metric

Servings:

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

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.

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