Frittata with Swiss Chard, Potatoes, and Fontina

Swiss chard is a beautiful, although overlooked, vegetable at its best in spring. It tastes like a combination of spinach and beets (its cousins), but with a meatier texture. Use both the leaves and stems after cleaning thoroughly.

Yield: 4 servings (serving size: 1 wedge)

Ingredients

• 2  cups  diced baking potato (about 3/4 pound)
• 1/2  teaspoon  salt, divided
• 6  cups  coarsely chopped Swiss chard (about 8 ounces)
• 1/3  cup  water
• 1/3  cup  fat-free milk
• 1/4  cup  chopped fresh parsley
• 1/4  teaspoon  black pepper
• 4  large egg whites
• 3  large eggs
• 1 1/2  teaspoons  butter or stick margarine
• Cooking spray
• 1/2  cup  (2 ounces) shredded fontina

Preparation

Place potato in a saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain and cool. Toss potato with 1/4 teaspoon salt. Set aside.

Combine the Swiss chard and water in a large saucepan over medium heat. Cover and cook for 10 minutes or until Swiss chard is tender. Drain.

Combine 1/4 teaspoon salt, milk, and next 4 ingredients (milk through eggs) in a large bowl; stir with a whisk. Stir in potato and Swiss chard. Melt butter in a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan. Cover, reduce heat, and cook 10 minutes until almost set. Sprinkle with cheese.

Preheat broiler.

Wrap handle of skillet with foil. Broil 5 minutes or until golden brown.

Nutritional Information

Calories:

257 (36% from fat)

Fat:

10.2g (sat 4.9g,mono 3.2g,poly 0.9g)

Protein:

15.7g

Carbohydrate:

26.2g

Fiber:

2.2g

Cholesterol:

186mg

Iron:

3.1mg

Sodium:

565mg

Calcium:

172mg