Craving a breakfast that's both elegant and effortless? Prepare to transform your morning routine with this show-stopping Asparagus Swiss Chard Feta Frittata! Imagine a vibrant, nutritious dish that combines the earthy richness of Swiss chard, the tender crunch of asparagus, and the tangy punch of feta cheese, all nestled in a golden, fluffy egg canvas. This Italian-inspired frittata isn't just a meal—it's a culinary adventure that will elevate your breakfast or brunch from ordinary to extraordinary in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 6 large eggs
- 1 cup Swiss chard, chopped
- 1 cup asparagus, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare your ingredients by washing the Swiss chard and asparagus thoroughly. Trim the tough ends of the asparagus and chop both vegetables into bite-sized pieces.
- In a large mixing bowl, crack the 6 eggs and add the milk. Whisk together until well combined and slightly frothy. Season with salt and pepper to taste.
- Heat a 10-inch oven-safe skillet over medium heat. Add a generous drizzle of olive oil to coat the bottom of the pan.
- Sauté the chopped asparagus for 2-3 minutes until they begin to soften but remain bright green.
- Add the chopped Swiss chard to the skillet and cook for an additional 1-2 minutes until it starts to wilt.
- Spread the vegetables evenly across the bottom of the skillet and pour the whisked egg mixture over them.
- Sprinkle the crumbled feta cheese evenly across the top of the eggs.
- Cook on the stovetop for 3-4 minutes, or until the edges of the frittata begin to set.
- Preheat your broiler to high and transfer the skillet to the oven.
- Broil for 3-5 minutes, watching carefully, until the top is golden brown and the eggs are completely set.
- Remove from the oven and let the frittata rest for 2-3 minutes to allow it to set completely.
- Slide the frittata onto a cutting board or serving plate, slice into wedges, and serve hot or at room temperature.
Tips
- Choose fresh, crisp vegetables for the best flavor and texture. Look for bright green asparagus with tight, firm tips and Swiss chard with vibrant, unblemished leaves.
- Use an oven-safe skillet to seamlessly transition from stovetop to broiler. Cast iron or a heavy non-stick skillet works best for even cooking.
- Don't overcook the vegetables—they should remain bright and slightly crisp. Asparagus and Swiss chard should be just wilted to preserve their nutrients and texture.
- Whisk eggs thoroughly to incorporate air, which helps create a lighter, fluffier frittata.
- Watch the broiler carefully to prevent burning. Golden brown is perfect; dark brown means overdone.
- Let the frittata rest for a few minutes after cooking to allow it to set completely, making it easier to slice and serve.
- For added flavor, consider garnishing with fresh herbs like chives, parsley, or basil before serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 5g
Protein: 16g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 285mg
