4 Reviews of Swiss Chard and Tomato Frittata

From: Geema

On Feb 1, 2006

I think it was the fluffy texture of this frittata that I loved so much. Using the egg whites gives this dish an elegant souflee like quality that is definitely lighter than my usual omelette. Flipping the frittata was quite scary, but not to worry...it held together perfectly. I used spinach as a successful substitute for the swiss chard, but I'm sure that any combination of vegetables would work with this great recipe.

From: This Spatula

On Dec 11, 2006

I had about a pound of leftover swiss chard from another recipe and was looking for a way to use it when I came across this. It came out looking beautiful, and the flavor was well-balanced. (Even my friend who hates eggs said she liked it!) I appreciate how healthy it was, but I thought it could have used a little more kick - I ended up adding extra salt and sprinkling a little Romano on top. Once again, thanks for a great way to use up my Swiss Chard!

From: Brooke the Cook in WI

On Apr 16, 2007

Nice light egg dish incorporating lots of fresh veggies. I halved this recipe for my small family and cooked as directed; however, I could not flip the frittata over in one piece! The swiss chard was great in this recipe.

From: yogiclarebear

On Jul 29, 2009

This is fabulous. I used only egg whites, and added a few slices of chopped uncured turkey bacon and some mushrooms. So delicious!