There’s no reason to wait until Sunday brunch to enjoy a skillet frittata. Earthy Swiss chard sautéed in onions then combined with eggs and topped with Parmesan make any weeknight special. Any leafy green can be substituted and adding your favorite vegetables is encouraged.
Ingredients
For the Swiss Chard Frittata
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- ¼ medium onion, finely chopped
- 1 garlic clove, minced or pressed
- ½ bunch Swiss chard, trimmed and finely chopped
- ½ cup low-sodium vegetable broth
- 6 large eggs
- 2 Tablespoons water
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
For the Spicy Pinto Beans
- One 15-ounce can pinto beans in liquid
- ½ teaspoon cayenne pepper
- 2 Tablespoons chopped fresh flat-leaf parsley
How to Make It
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For the Swiss Chard Frittata
- Place a rack 6 inches from the heat and preheat the broiler.
- Heat the olive oil and butter in a large ovenproof skillet over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes. Add the chard and broth, bring to a simmer, and cook, stirring once or twice, until the chard leaves are just wilted, 3 to 5 minutes more.
- Meanwhile, in a medium bowl, beat the eggs with the water until frothy. Add the salt and pepper.
- Pour the egg mixture into the skillet and move the chard around to make sure the eggs cover the entire bottom of the pan. If desired, sprinkle the cheese on top. Cook the eggs until the bottom of the frittata is firm, about 5 minutes.
- Transfer the pan to the broiler and broil until the top of the frittata has set and browned slightly. For the Spicy Pinto Beans
- Mix the beans, cayenne, and parsley in a medium saucepan or bowl and heat over medium heat for about 2 minutes on the stovetop or in the microwave.
- Serve the beans alongside the frittata.
