Golden Chard, Feta & Pine Nut Frittata

Tender chard, creamy feta, and toasted pine nuts turn eggs into a colorful pantry-friendly dinner.

Serves: 4   Prep: 15 minutes   Cook: 22 minutes

Ingredients

• 1 large bunch Swiss chard
• 1 small yellow onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 8 large eggs
• 1/3 cup milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta
• 2 tablespoons pine nuts
• 1 tablespoon chopped fresh thyme or parsley

Instructions

1. Heat the oven to 400°F. Separate the chard stems from the leaves. Thinly slice the stems and roughly chop the leaves.
2. Warm the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the onion and chard stems for 5 minutes. Add the garlic and leaves and cook until wilted and any liquid has evaporated, about 4 minutes.
3. Whisk the eggs, milk, salt, and pepper. Stir in half the feta, then pour over the vegetables. Scatter the remaining feta and pine nuts on top.
4. Cook without stirring for 3 minutes, until the edges begin to set. Transfer to the oven and bake for 9 to 12 minutes, until the center is just set.
5. Rest for 5 minutes, sprinkle with herbs, and cut into wedges.

Prep ahead

• Wash and cut the chard up to 2 days ahead.

Easy swaps

• Use spinach or kale in place of chard.
• Pumpkin seeds can replace pine nuts.

Storage and reheating

Refrigerate wedges in an airtight container for up to 3 days. Serve cold, at room temperature, or warmed briefly.