• 1
  • 1
    bunch rainbow chard, ribs removed from leaves
  • 2
    cloves garlic, minced
  • 1
    olive oil (use the oil from the sun-dried tomatoes!)
  • 7
  • 14
  • Salt and black pepper
  • 13
    sun-dried tomatoes packed in oil, coarsely diced
  • 1
    balsamic vinegar
  • 1
    brown sugar
  • 18
  • 2

Nutrition Facts

Serving Size: 1
Serves: 7
Amount Per Serving
Calories: 210
% Daily Value*
Total Fat: 10g 13%
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 220mg 73%
Sodium: 400mg 17%
Total Carbohydrate: 18g 7%
Dietary Fiber: 2g 7%
Sugars: 7g 14%
Protein: 10g 20%


  1. Preheat oven to 400⁰F. Thoroughly grease a non-stick 9″ cake pan with cooking spray or oil.
  2. Slice rainbow chard rib into small pieces and cut leaves into 1″ wide ribbons.
  3. In a medium skillet, heat olive oil over medium heat. Add the sliced chard ribs and sauté until tender, about 5 minutes. Add the chard leaves and sauté until wilted, about 3 minutes. Add minced garlic, pinch of salt and pepper, and cook for an additional minute.
  4. In a large bowl, beat eggs until slightly frothy. Add 1/4 teaspoon of black pepper, 1/4 teaspoon of salt, and milk. Stir in rice and sautéed chard.
  5. Pour mixture into prepared cake pan and bake for 15-20 minutes or until golden brown and slightly puffed.
  6. While the frittata bakes, blend together the ingredients for the compote until fairly smooth and homogenous. Add 1 Tbsp. of water. If the mixture is too thick, add another Tbsp. of water.
  7. Remove frittata from the oven and allow to cool for 5 minutes before removing from pan.
  8. Cut frittata into wedges and serve with a dollop of sun-dried tomato and balsamic compote. Enjoy!