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Frittata with Leftover Greens

Frittata with Leftover Greens

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ajhorse21

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

Hannah
4
10/30/2011

Easy to make, I used spinach.

JenniferZ
3
2/5/2013

This is a beautiful dish. I used sun-dried tomatoes instead of grape tomatoes and they added a wonderful flavor. I had feta cheese, so I used that in place of the parmesan. I also served chopped avocado and arugula over the top. The leftovers made a perfect breakfast the next day.

erinmon
1
2/16/2014

This was great!! I used left over kale and sun dried tomato, garlic, and green pepper since that was all I had. It was super fast, super simple and super yummy!!!