Frittata with Chard and Whole-Wheat Spaghetti

Mark Boughton
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 30 mins


1pound Swiss chard, trimmed and coarsely chopped
5 eggs
1/3cup 2 percent reduced-fat milk
3tablespoons grated Parmesan cheese
1/8teaspoon ground nutmeg
1/4teaspoon salt
Freshly ground black pepper
2cups cooked whole-wheat spaghetti (4 ounces uncooked pasta)
1tablespoon butter
1cup 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, 5 to 10 minutes. Drain thoroughly. When cool enough to handle, squeeze out excess water.
  2. Preheat broiler.
  3. Combine eggs, milk, Parmesan, nutmeg, salt and pepper. Stir in spaghetti and chard
  4. 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.
  5. Sprinkle frittata with provolone cheese and broil 3 minutes, or until golden brown.



Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 350
  • Fat 17g
  • Cholesterol 171mg
  • Sodium 667mg
  • Carbohydrate 20g
  • Fiber 4g
  • Protein 23g