Chard and Chorizo Frittata

By á-42947

(Per serving): 384 calories, 24 g fat, 345 mg cholest, 22 carbs, 20g protein, 3g fiber, 683mg sodium, 356 mg potassium) (Nutrition bonus- vitamin c, vitamin A, calcium and iron)

Ingredients

• 7 Large eggs
• 3 scallions (1/2 bunch), sliced
• 1/2 cup shredded parmesan cheese
• 1/4 tsp. ground fresh pepper
• 1/8 tsp. salt
• 2 TBSP extra virgin olive oil
• 4 cups chopped chard (1 small bunch)
• 1/2 cup finely diced Spanish chorizo or pepperoni (about 2 oz)
• 3 cups frozen shredded hashbrowns

Details

Preparation time 40mins
Adapted from eatingwell.com

Preparation

Step 1

1. Position rack in upper third of oven-and preheat broiler
2. Whisk eggs, scallions, cheese, pepper, and salt in a large bowl.
3. Heat oil in a large cast iron skillet or medium broiler safe nonstick skillet over medium-high heat. Add chard and chorizo (or pepperoni) and cook, stirring frequently, until the chard is wilted (2-3 minutes). Stir in hash browns. Pat the mixture into an even layer in the pan.
4. Pour the egg mixture into the pan and evenly spread to the edges. Cook over medium high heat, lifting around the edges with a heatproof spatula to allow uncooked egg to flow under, until set around the edges, 3-4 minutes. Let stand 5 minutes.
5. To release the frittata from the pan-run the spatula around the edges then underneath, until you can slide it or lift it out onto a cutting board or serving plate. Cut into wedges and serve.