Lemony Rainbow Chard Egg White Frittata
 
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This egg white frittata is bursting with flavor from lemon zest, rainbow chard, and lots of fresh herbs.
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Yields: 4-6
Ingredients
  • 1 lb red potatoes, scrubbed and diced into 3/4-inch cubes
  • 2 Tbsp + 1/2 tsp olive oil, divided
  • salt and pepper
  • 1 bunch Swiss or rainbow chard
  • 2 cloves garlic
  • 1 cup chopped spring onions (can sub green onions) + extra for garnish
  • 12 egg whites (1 1/2 cups)
  • 2/3 cup grated extra sharp cheddar cheese
  • 1 loose tsp lemon zest
  • 1 cup roughly chopped flat leaf parsley
  • 1/2 cup freshly grated parmesan
Instructions
  1. Preheat oven to 400. Toss potatoes with 1/2 tsp olive oil and a sprinkle of salt and pepper. Spread on a baking sheet lined with parchment paper. Roast until barely tender and beginning to brown, about 20 minutes, stirring once.
  2. While potatoes are roasting, prepare the chard by separating the leaves from the stems. Thoroughly rinse and dry leaves and roughly chop. Rinse stems and chop into 1/4-inch pieces. (If you have some very thin stems, you can chop these into longer pieces - about 1/2 an inch.) Set aside.
  3. Whisk egg whites with cheddar cheese, lemon zest, and a pinch of salt and pepper. Be sure to break up any big clumps of lemon zest! Set aside.
  4. When the potatoes are almost tender, heat a 10-inch skillet or heavy pan over medium heat. Add 2 Tbsp olive oil and once hot, add garlic and spring onions and saute until softened, 1-2 minutes. Add chard stems and saute until tender, 5-6 minutes, stirring occasionally. Add chard leaves and saute until reduced, about 2 minutes, covering the pan if necessary to let them steam.
  5. Remove potatoes from oven, leaving oven at 400 degrees. Turn up your stovetop burner to high so that it will be very hot by the time you add the eggs. Spread the potatoes in an even layer on top of the chard saute. Top with parsley. Pour the egg white mixture over everything, distributing it evenly. Reduce heat to medium-low and cook until the edges are set, 6-8 minutes.
  6. Move skillet to the oven and cook until the center is set, 3-4 minutes more. Remove from oven and sprinkle with parmesan cheese. Allow to cool for several minutes, then cut and serve directly from the skillet. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/07/lemony-rainbow-chard-egg-white-frittata/