This is a healthier version of a frittata because the recipe uses egg whites instead of the whole egg. This was very delicious and I am sure we will be making this one again! This recipe is from Wholeliving.com - July 2010. As a side dish, I sautéed some potatoes and onions in olive oil until browned. A splash of sriracha sauce decorates the dish and also adds some spice to the frittata and the potatoes, if desired. I also sprinkled some fresh basil and oregano over the frittata which gave it a nice fresh taste. Enjoy!
1 large egg
10 large egg whites
1/3 cup fresh part-skim ricotta cheese, pressed through a fine sieve
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 leaves Swiss chard (4 ounces), sliced 1/2 inch thick crosswise (1 1/4 cups), stalks removed and chopped into 1/2-inch pieces (1/2 cup)
1/2 large onion (4 ounces), thinly sliced crosswise (1/2 cup)
Directions
Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, teaspoon salt, and the pepper in a medium bowl.
Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add Swiss chard stalks and onion, and cook until onion is tender and translucent, about 4 minutes. Add Swiss chard leaves, and cook, stirring, until tender, about 1 1/2 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add egg mixture, and stir once or twice to distribute vegetables evenly. Place skillet in oven, and bake until eggs have set, about 13 minutes. Serve immediately.
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