Baked Frittata With Yogurt Chard And Green Garlic Recipes

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BAKED FRITTATA WITH YOGURT, CHARD AND GREEN GARLIC



Baked Frittata With Yogurt, Chard and Green Garlic image

Inspired by the signature Provençal chard omelet called truccha, this beautiful baked frittata incorporates thick Greek yogurt and lots of green garlic. It will puff up in the oven, but then it settles back down. Use a generous bunch of chard for this - green, red or rainbow - and save the stalks to use in the chard stalk and chickpea purée that I'm also posting this week. I like to serve the frittata at room temperature, or I grab a cold slice for lunch. It's a wonderfully portable dish. The filling can be prepared through Step 4 up to 3 days ahead. The frittata keeps well for 2 or 3 days in the refrigerator.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, main course

Time 50m

Yield 6 servings

Number Of Ingredients 9

1 generous bunch Swiss chard (1 to 1 1/4 pounds with stems), either green, rainbow or red
Salt to taste
2 tablespoons extra-virgin olive oil
1 bulb green garlic, papery shells removed, chopped
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
6 eggs
2/3 cup plain Greek yogurt or drained yogurt (2 percent or whole milk)
Freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Bring a large pot of water to a boil.
  • Strip chard leaves from stems. Wash both leaves and stems thoroughly. Set aside stems for another purpose. You should have about 6 cups leaves, tightly packed.
  • Add a generous amount of salt and the greens to the boiling water. Blanch greens for about 1 minute, until tender, and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Chop medium-fine. You should have about 1 1/2 cups chopped chard.
  • Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add green garlic, thyme and rosemary. Add a generous pinch of salt and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add chopped chard and cook, stirring, until ingredients are combined and greens are nicely coated with oil. Remove from heat.
  • Place remaining tablespoon of olive oil in a 2-quart gratin or baking dish, or in a 9-inch ovenproof skillet, and place in oven for 5 minutes. Meanwhile, whisk eggs in a large bowl. Season with salt (about 1/2 teaspoon) and freshly ground pepper to taste. Whisk in yogurt. Stir in greens mixture.
  • Remove baking dish from the oven, brush sides with hot oil, and scrape in the egg mixture. Place in oven and bake 30 minutes, or until set and slightly puffed. Remove from oven and allow to cool for at least 10 minutes before serving. Serve hot, warm, room temperature or cold.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 382 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED VEGETABLE FRITTATA



Roasted Vegetable Frittata image

Provided by Ina Garten

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
  • Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

FRITTATA WITH LEFTOVER GREENS



Frittata with Leftover Greens image

Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.

Provided by ajhorse21

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 12

5 large eggs
2 large egg whites
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 cup chopped red onion
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup grape tomatoes, halved
1 cup cooked Swiss chard (thawed if frozen)
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
  • Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
  • Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 4.8 g, Cholesterol 157.9 mg, Fat 7.4 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 376.3 mg, Sugar 1.9 g

BAKED FRITTATA WITH GREEN PEPPERS AND YOGURT



Baked Frittata With Green Peppers and Yogurt image

This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful bright yellow frittata will puff in the oven and then settle as it cools.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, main course

Time 1h

Yield Serves six to eight

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 medium to large green bell peppers, seeded and diced
2 garlic cloves, pureed in a mortar with a pinch of salt
Salt to taste
6 large or extra-large eggs
1/4 teaspoon freshly ground pepper
1/8 teaspoon powdered saffron, or a pinch of saffron threads dissolved or soaked in 1 tablespoon hot water
1 teaspoon all-purpose flour
3/4 cup drained yogurt
1/2 cup chopped fresh chives or finely chopped scallion

Steps:

  • Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in a large, heavy skillet and add the peppers. Cook, stirring often, until tender, about eight minutes. Add the garlic and salt to taste, and cook, stirring until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
  • Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil and place it in the oven. Meanwhile, beat the eggs in a large bowl and season with salt. Add the pepper, saffron water, flour and yogurt, and whisk together. Stir in the cooked peppers and the chives or scallions.
  • Remove the hot baking dish from the oven, brush the sides with the hot oil and pour in the egg mixture, scraping every last bit into the pan with a spatula. Bake 30 to 35 minutes until puffed and lightly colored on the top. Remove from the heat, and allow to settle for 10 minutes before serving. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 273 milligrams, Sugar 2 grams, TransFat 0 grams

GARLIC SCAPE FRITTATA



Garlic Scape Frittata image

At the CSA I belong to they always have garlic scapes this time of year. It is always nice to have more recipes with garlic scape.

Provided by Pam3kidz

Categories     Breakfast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 8

1 bunch garlic scape
1 bunch swiss chard or 1 bunch kale
1 small summer squash
1 small onion
4 eggs (or 3 egg whites with one egg)
1/2 cup mozzarella cheese
salt and pepper
cooking spray

Steps:

  • Chop scapes and chard into 2 inch pieces. Chop squash and onion.
  • Spray cooking oil in a large frying pan over medium high heat. Add scapes and chard and cook for about 20-25 minutes over medium heat. Stir frequently to avoid sticking or burning. Add cooking spray when necessary.
  • Add onions and squash cook for another 5 minutes.
  • Crack eggs and blend. Add more cooking spray, add eggs lower the heat add cheese and cook until the eggs set and cheese melts. Remove from pan and enjoy.

Nutrition Facts : Calories 291.6, Fat 16.7, SaturatedFat 6.9, Cholesterol 445.1, Sodium 726.8, Carbohydrate 14.1, Fiber 4.2, Sugar 6, Protein 23.3

SPANISH FRITTATA WITH HERBY YOGURT AND GREENS



Spanish Frittata with Herby Yogurt and Greens image

The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables you have in your fridge and drop "Spanish" from the name. Serve with a crisp green salad.

Provided by David Tamarkin

Categories     #cook90     Brunch     Dinner     Egg     Frittata     Potato     Herb     Leafy Green     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

1 cup plain full-fat Greek yogurt
1/4 cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives
2 garlic cloves, very finely chopped
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt, divided
8 large eggs
2 tablespoons olive oil
2 shallots, thinly sliced
2 cups coarsely chopped (about 1/2" chunks) cooked potatoes
2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach

Steps:

  • Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
  • Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
  • Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
  • Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
  • Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.

BAKED FRITTATA WITH GREEN PEPPERS AND YOGURT



Baked Frittata With Green Peppers and Yogurt image

Make and share this Baked Frittata With Green Peppers and Yogurt recipe from Food.com.

Provided by Chef 669019

Categories     Southwest Asia (middle East)

Time 1h10m

Yield 1 frittata, 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 green bell peppers, diced
2 garlic cloves, pureed in a mortar with a pinch of salt
salt
6 large eggs
1/4 teaspoon fresh ground pepper
1 pinch saffron thread, dissolved in 1 tablespoon hot water
1 teaspoon all-purpose flour
3/4 cup yogurt, drained
1/2 cup chopped fresh chives or 1/2 cup finely chopped scallion

Steps:

  • 1. Preheat the oven to 350 degrees. Heat 1 tablespoon of olive oil in a large, heavy skillet and add peppers. Cook until tender, about eight minutes. Add garlic and salt to taste, and cook, stirring until the garlic is fragrant, 30 seconds to a minute. Remove from heat.
  • 2. Place the remaining oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil and place it in the oven. Beat the eggs in a large bowl and season with salt. Add pepper, saffron water, flour and yogurt, and whisk together. Stir in the peppers and scallions.
  • 3. Remove the baking dish from the oven, brush the sides with the hot oil and pour in the egg mixture, scraping every last bit into the pan with a spatula. Bake 30 minutes until puffed and lightly colored on the top. Remove from heat, and allow to settle for 10 minutes before serving.

Nutrition Facts : Calories 144.3, Fat 10.6, SaturatedFat 2.8, Cholesterol 215.5, Sodium 85.7, Carbohydrate 4.5, Fiber 0.8, Sugar 2.9, Protein 7.9

OVEN-BAKED FRITTATA WITH SWISS CHARD & BACON



Oven-Baked Frittata with Swiss Chard & Bacon image

Cook a perfect baked frittata with crispy bacon in 30 minutes! Our easy-to-make Oven-Baked Frittata with Swiss Chard & Bacon is filled with tasty flavors.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 slices OSCAR MAYER Bacon, chopped
1/2 lb. Swiss chard, coarsely chopped
6 eggs
1 tsp. dry mustard
1/2 cup chopped seeded tomatoes
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Steps:

  • Heat oven to 375°F.
  • Cook bacon and chard in large ovenproof nonstick skillet on medium heat until bacon is crisp and chard is wilted, stirring occasionally.
  • Whisk eggs and dry mustard in medium bowl until blended; stir in tomatoes and 1/2 cup cheese. Add to ingredients in skillet; stir.
  • Bake 10 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g

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