Swiss Chard and Kale Frittata - Marin Magazine
Make a kale and chard frittata to use up farmers market greens at their peak or past freshness—an easy, hearty weeknight meal with minimal waste and a simple way to reduce food waste.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at marinmagazine.com.
Ingredients
- 2 pounds Swiss chard and/or kale, washed, tough stems removed
- Salt
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, chopped
- 1 large yellow onion, thinly sliced
- 1/2 teaspoon red chili flakes
- 1/2 cup Italian parsley sprigs, coarsely chopped
- 4 large eggs
- 1/2 cup finely grated Pecorino Romano cheese, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Panko (Japanese breadcrumbs)
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