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Greens & Gruyere Strata Frittata

Greens & Gruyere Strata Frittata

by 5 people

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Makes: 4 servings

Prep: 25 mins

Bake: 350°F 20 mins

  • 5 cloves garlic
  • 1 7 ounce container  plain 2% greek yogurt
  • 3/4 cup extra virgin olive oil
  • 3 tablespoons chopped fresh mint
  • salt and pepper
  • 1 dozen eggs
  • 5 mini whole wheat pitas, thinly sliced
  • 1 bunch  swiss chard; stems trimmed and leaves coarsely chopped
  • 3 cups shredded gruyere cheese
  • 1/2 head  iceberg lettuce; cut into 4 wedges
  1. Preheat oven to 350 degrees . Grate half a garlic clove; chop the remaining garlic and set aside.
  2. Stir 1/2 cup yogurt, 1 tbsp olive oil and 1 tbsp water into the grated garlic; season with salt and pepper.
  3. in a bowl, whisk together the eggs, the remaining yogurt, 2 tbsp water and 1/4 tsp pepper. Stir in the pita slices and set aside to soak.
  4. In an ovenproof skillet, combine the remaining 3 tbsp olive oil and the chopped garlic. Cook over medium heat, stirring, for 1 minute. Add the chard and cook until wilted, 2 minutes.
  5. Stir the chard and 2 cups cheese into the egg mixture; return to the skillet in an even layer. Cover and cook over medium-low heat until set at the edges, 3 minutes.
  6. Uncover, sprinkle with the remaining 1 cup cheese, transfer to the oven and bake until golden, 17 minutes. Serve with the lettuce topped with the yogurt dressing.