Give the quiche a healthy makeover by omitting that buttery crust. Collard greens, kale or spinach can all be used in place of rainbow chard, which is seasoned with pecorino and wilted to perfection. This recipe comes to us from Jennifer from The Red, White, and Green.
- A little butter or cooking spray, for preparing the pan
- 1 bunch rainbow chard
- 2 tablespoons olive oil
- 1/2 yellow onion, sliced
- salt and pepper, to taste
- 6 eggs
- 1¼ cup whole milk
- 1/2 cup pecorino, grated
Preheat oven to 400 degrees. Grease a pie plate or pan with a little butter or cooking spray.
Thoroughly wash the chard, taking care to rinse off the dirt and grit that can become embedded in the folds of the leaves. Cut off stems and chop into small pieces. Tear each leaf into large pieces.
Heat large skillet over medium-high heat and add 2 tablespoons of olive oil. Add sliced onion and chopped stems to the skillet and cook 4-7 minutes, or until stems are soft and onions are translucent. Add the chard leaves and cook for 1-2 minutes more, or until leaves are just wilted. Season with salt and pepper to taste.
While veggies are cooking on the stove, crack the eggs into large bowl. Stir in the milk and grated pecorino.
When chard is wilted, remove from veggies from heat and let sit for 5 minutes. Quickly add chard mixture to the eggs and scrape into the prepared pie plate with rubber spatula.
Cook frittata at 400 degrees for 30 minutes. Serve room temperature or refrigerate and eat cold.