Served at the Launch of Active After 35 Thrive to 105 the Podcast
The food was great
You can recreate the awesome food that was served at the party
Create this awesome chard frittata recipe for good health and great taste.
This dish was one of those served at the launch party of the podcast Active After 35 Thrive to 105
Swiss chard is not only vitamin-rich, it’s one of the prettiest vegetables in the garden. With stems ranging from red, to gold, to deep purple, this leafy green is a treat to eat. Here are 5 reasons to incorporate this powerful food into your diet starting today.
Chard is loaded with phytonutrients that work to protect your body’s antioxidant stores, helping to fight cancer and maintain eye health, decreasing your risk of cataracts. Vitamin C is this vegetable’s middle name. Just two small handfuls of chard supply over a third of your daily dose of vitamin C. Chard’s high levels of Magnesium and vitamin K help protect you from osteoporosis. A veggie this green impacts everything, even your bones! Chard is fiber-rich. A dose of fiber goes a long way toward decreasing your cholesterol levels and reducing your risk for heart disease. Chard is full of vitamin E, which decreases your risk of developing coronary artery disease and other heart problems.
What’s your favorite Swiss chard recipe? Here’s one that I absolutely love and can’t wait to share with you!
Serves 4 – 8 people
8 eggs, beaten @ 7g protein per egg
21 cups of raw chopped chard (stems and leaves OK) @7g carbohydrate per cup of chard*
1-2 cups of chopped onion @ 15g carbohydrate per 1 cup of onion
Garlic, chopped, (to taste, optional)
2 TBSP Olive or Coconut Oil
8 sticks of string cheese @ 7g protein per stick
6 oz goat or feta cheese@ 4g protein and 2g carbohydrate per oz
4 oz grated parmesan cheese @ 10g protein per oz
Add oil to a large cast iron or heavy metal skillet. Sauté onions and garlic over medium heat for 1 minute. Add chard stems and cook another 1 – 2 minutes. Add remaining chard leaves and cook until leaves turn bright green. Season lightly with salt, pepper, herbs of your choice, and a bit of Tabasco Sauce. Stir all together and mix well.
Turn stove heat to low. Pour beaten eggs over mixture to cover evenly. Do not stir. Let the eggs perameate the spaces between chopped chard and onions. Turn off heat.
Arrange 8 sticks of string cheese in a star pattern on the top of the frittata. Pinch segments of goat cheese and place in-between string cheese to make a decorative look on the top of the pan. Lightly sprinkle parmesan over top of everything.
Turn on the broiler and, when broiler is HOT put pan under the flame and brown the top of the frittata. I like mine to get nice and almost burnt. The heat from the broiler should finish cooking the eggs. If they are not solid already place the pan in the hot oven (broiler turned off and door closed) and let the egg mixture finish cooking.
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Enjoy hot or cold. Cut into 4 – 8 pieces.
Breakdown of Protein and Carbs
|Ingredients||Grams of Protein||Grams of Carbohydrate|
|21 cup chard||Some||147|
|1 cup raw onion||Some||15|
|8 pcs string cheese||56||N/A|
|6 oz goat cheese||24||12|
|4 oz dry parmesan cheese||40||N/A|
|Total Protein 176||Total Grams of Carb 174|
Optional: substitute frozen spinach to save chopping.