Foodservice Recipe: Swiss Chard Frittata

Farm to School Foodservice Recipe

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Ingredients

8 slices Bacon

1 lb Swiss chard

1/4 cup Canola or vegetable oil

2 cups Onion, chopped

50 large Eggs

2 tsp Garlic, granulated

2 tsp Kosher salt

2 1/4 cups Cheddar cheese, shredded, reduced fat

Procedure

  1. Preheat convection oven to 325°F or conventional oven to 350°F. Coat bottom and sides of two 2-inch full hotel pans with cooking spray.

  2. Cook bacon, turning occasionally, in a large skillet over medium heat until crispy, about 10 minutes. Drain on paper towel and cut into 1/8-inch pieces.

  3. Rinse chard but do not dry. Trim tough stem ends and discard. Cut leaves and stems into rough 1-inch pieces. Set aside.

  4. Heat oil in a 16-inch skillet over low heat. Add the bacon and onions. Cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes.

  5. Stir in the chard. Cook, stirring occasionally, until the chard begins to wilt, 8 to 10 minutes. Remove from the heat and set aside.

  6. Whisk eggs in a large bowl. Add garlic and salt. Whisk until well combined. Stir in 2 cups cheese.

  7. Divide the egg mixture evenly between the prepared pans. Evenly distribute half the chard on top of the egg mixture in each pan. Sprinkle each pan with 2 tablespoon cheese.

  8. Bake until a knife inserted in the center comes out clean and the top is beginning to brown, 20 to 25 minutes. Cut each pan into 24 squares.

Nutrition

Portion size: 1 piece
Number of portions: 548
Meal component: 1/8 cup vegetables

Calories: 61
Fat: 5.46 g
Saturated fat: 0.86 g
Cholesterol: 0.69 mg
Sodium: 96.01 mg
Carbohydrates: 2.64 g
Fiber: 0.51 g
Protein: 1.14 g

Recipe reprinted by Indiana Grown for Schools from New School Cuisine. New School Cuisine includes 78 kid-tested and approved recipes developed by Vermont school nutrition professionals with support from the New England Culinary Institute. This resource was created by Vermont FEED (a Farm to School partnership project of Shelburne Farms and NOFA-VT), the Vermont Agency of Education’s Child Nutrition Program, and the School Nutrition Association of Vermont.

Recipe Notes

Recipe HACCP Process
#2 Same Day Service