Swiss Chard Ricotta Egg Pie (Frittata) Recipe

I found an inspiring recipe over on Kalyn’s Kitchen for ; I had some yummy swiss chard greens from this week’s CSA share, and I knew it would be a great substitution for the kale.

swiss chard ricotta egg pie

Recipe Ingredients

1 large bunch of swiss chard or other hearty greens (kale, spinach, arugula, turnip/radish greens, etc)
8 oz fresh ricotta cheese – I used whole milk ricotta, but to save calories, part skim might be preferred.
1 – 2 oz grated cheese – cheddar, Parmesan, Pecorino, whatever you have on hand.
1 cup eggs, beaten. I used 5 extra large eggs, but the original recipe called for 6 large
kosher salt & freshly-ground black pepper to taste

Recipe Instructions:

2-4 servings depending on how hungry you are! We turned what was originally thought to be four into just two servings for us.

  1. Preheat oven to 375F.
  2. Wash swiss chard leaves, pull/cut off ribs, then coarsely chop and quickly steam in a shallow saucepan or fry pan. About 1-3 minutes.
  3. Use a little coconut or olive oil to grease the bottom and sides of a baking dish. I used a large round quiche pan. Kalyn’s original recipe suggested to use a spring form pan. Any type of glass or ceramic baking dish would be fine.
  4. Line bottom of baking dish with steamed swiss chard or greens.
  5. In a medium bowl, combine ricotta, grated cheese, and salt/pepper.
  6. In separate bowl, beat eggs, then blend into the cheese mixture. It’s lumpy, so don’t be alarmed.
  7. Pour egg/cheese mixture over swiss chard greens in baking dish.
  8. Bake for about 20-40 minutes, maybe longer depending on the depth of your pie. The original recipe called for 40 minutes, but her pie was much thicker.
  9. Allow to cool and enjoy! Serve with a small salad or even veggie soup. Great for Meatless Mondays!

Recipe Notes:

  • Farm fresh ricotta is always the best choice before a grocery brand. It tastes like cream! I like Maplebrook Farms from Vermont…they also make fresh mozzarella cheese.
  • We also received 2 very small corn on the cob in the CSA share this week. I figured instead of boiling them, I’d add some freshly cut corn off the cob. Well, because there was such a small amount, the corn really didn’t add anything special to the dish, so I left it out of my recipe here.
  • I would have loved to add a sprinkling of freshly grated nutmeg into the cheese mixture, but since my microplane grater/zester had soft cheese all over it, I couldn’t grate the nutmeg. Next time, I’ll grate the nutmeg first.
  • Leeks and tomatoes would also make a great addition! Hmm, like sliced tomatoes placed on top before baking! Yum.

swiss chard ricotta egg pie

Nutritional Data

Use the nutritional data as a guide; the info is not absolute, your results might vary considerably depending on the total weight of the finished dish.

Calories: 456
Fat: 33.6g
Saturated: 17g
Polyunsaturated: 2g
Monounsaturated: 9g
Trans: 0
Cholesterol: 591.7mg
Sodium: 716.7mg
Potassium: 532mg
Total Carbs: 7g
Fiber: 1g
Sugar: 1.7g
Protein: 33.5g
Vit A: 76%
Vit C: 13%
Calcium: 44.4%
Iron: 20%

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