Equipment
Ingredients
Egg Mixture
- 8 eggs, room temperature
- 60 ml heavy cream
- 3 g kosher salt
- 1 g black pepper, freshly ground
Vegetables & Cheese
- 15 ml olive oil
- 50 g shallot, thinly sliced
- 200 g swiss chard, stems finely chopped, leaves roughly chopped and kept separate
- 5 g garlic, minced
- 100 g sharp cheddar cheese, grated, divided into two halves
Nutrition (per serving)
Method
Preheat oven to 190 C (375 F).
In a mixing bowl, whisk together the eggs, heavy cream, kosher salt, black pepper, and half of the grated cheddar cheese until uniformly combined.
Heat the olive oil in the oven-safe skillet over medium heat. Add the sliced shallot and chopped Swiss chard stems. Cook until softened, about 4 minutes.
Add the minced garlic and chopped Swiss chard leaves to the skillet. Cook, stirring frequently, until the leaves are completely wilted and any excess liquid has evaporated, about 3 minutes.
Pour the egg mixture evenly over the vegetables in the skillet. Let it cook undisturbed on the stovetop until the edges just begin to pull away from the sides and set, about 3 minutes.
Sprinkle the remaining cheddar cheese evenly over the top. Transfer the skillet to the preheated oven and bake until the center is set and the eggs are slightly puffed, about 12 to 15 minutes.
Remove the skillet from the oven. Let the frittata rest for 5 minutes before slicing and serving. Handle the hot handle with care.
Chef's Notes
- For a lighter variation, substitute whole milk or half-and-half for the heavy cream, though the texture will be slightly less rich.
- Do not discard the Swiss chard stems. Sauteing them before the leaves ensures they tenderize perfectly and add a pleasant textural contrast and earthiness.
- To ensure your frittata easily releases from the pan, use a well-seasoned cast-iron skillet or a high-quality non-stick oven-safe pan.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Slice before freezing. Wrap individual slices tightly in plastic wrap and store in a freezer bag.
Reheating: Microwave slices for 60-90 seconds, or bake at 175 C (350 F) until warmed through.
