email this pageIngredients
1 pound Swiss chard, trimmed and coarsely chopped
5 eggs
1⁄3 cup 2% reduced-fat milk
3 tablespoons grated Parmesan cheese
1⁄8 teaspoon ground nutmeg
¼ teaspoon salt
Coarsely ground black pepper
2 cups cooked whole-wheat spaghetti (4 ounces uncooked pasta)
1 tablespoon butter
1 cup shredded provolone or mozzarella cheese
Instructions
5 eggs
1⁄3 cup 2% reduced-fat milk
3 tablespoons grated Parmesan cheese
1⁄8 teaspoon ground nutmeg
¼ teaspoon salt
Coarsely ground black pepper
2 cups cooked whole-wheat spaghetti (4 ounces uncooked pasta)
1 tablespoon butter
1 cup shredded provolone or mozzarella cheese
1. Rinse chard and place in a large pot with water clinging to leaves. Cover and cook over medium heat until tender, about 10 minutes. Drain thoroughly. When cool enough to handle, squeeze out excess water.
2. Combine eggs, milk, Parmesan, nutmeg, salt and pepper. Stir in spaghetti and chard.
3. Melt butter in a large ovenproof skillet. Add egg mixture; cover and cook over low heat until top is almost set, 10 to 13 minutes.
4. Preheat broiler. Sprinkle frittata with provolone cheese and broil 3 minutes, or until golden brown. Serves 5.
Recipe by Jean Kressy, "Chard School," Relish the Season, March 2008.
Nutritional Information
2. Combine eggs, milk, Parmesan, nutmeg, salt and pepper. Stir in spaghetti and chard.
3. Melt butter in a large ovenproof skillet. Add egg mixture; cover and cook over low heat until top is almost set, 10 to 13 minutes.
4. Preheat broiler. Sprinkle frittata with provolone cheese and broil 3 minutes, or until golden brown. Serves 5.
Recipe by Jean Kressy, "Chard School," Relish the Season, March 2008.
Per serving: 300 calories, 16g fat, 240mg chol., 20g prot., 22g carbs., 4g fiber, 680mg sodium.
Find a suggestion of wine to serve with this recipe at: www.relishmag.com/wine/25843.html
Find a suggestion of wine to serve with this recipe at: www.relishmag.com/wine/25843.html
