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Swiss Chard Frittata

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Swiss Chard Frittata is made with sweet caramelized onions, Swiss chard, eggs and cheese, perfect for breakfast or brunch.

Swiss Chard Frittata
Swiss Chard Frittata

Swiss chard is one of my favorite leafy green vegetables, and it’s so easy to cook. You can eat the leaves and the stems (just cook the stems a little longer since they’re tougher). It’s an excellent source of vitamins K, A, and C, minerals, phytonutrients, antioxidants, and fiber. This lightened up frittata uses half egg whites and half whole eggs. If you want to cook more with Swiss chard, try my Chicken Cassoulet with Sausage and Swiss Chard and Swiss Chard Eggs Benedict.

Swiss Chard

Is a frittata just a crustless quiche?

Frittatas and crustless quiches are similar but do have some differences:

  • Less dairy: The only dairy in this frittata is ¼ cup of Swiss cheese. Since a quiche is a custard, it will have some form of liquid dairy, like cream, milk, or half and half.
  • Cook faster: Once you add the eggs, this frittata is ready in under 15 minutes. Quiches usually take about 35 to 40 minutes to bake.
  • Cooking Method: Frittatas typically start out cooking on the stove and finish in the oven. Quiches bake the whole time in the oven.

Can you make a frittata ahead of time and reheat?

Vegetable frittatas are great for meal prep. You can make them ahead and reheat in the microwave before serving. It will last in the refrigerator for 3 to 4 days.

What to Serve with Swiss Chard Frittata

This Swiss chard frittata is the perfect meatless dinner paired with a salad and some crusty bread. You can also serve it for breakfast or brunch with fresh fruit, bagels, or by itself.


  • Greens: Sub collard greens, kale, or spinach for Swiss chard if it’s unavailable.
  • Cheese: Swap Swiss cheese for feta, goat, or Parmesan cheese.
  • Vegetables: Add mushrooms or bell pepper for an extra veggie.
  • Eggs: Swap egg whites for whole eggs.


Swiss ChardSwiss Chard Frittata

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Swiss Chard Frittata

4.89 from 9 votes
Swiss Chard Frittata is made with sweet caramelized onions, Swiss chard, eggs and cheese, perfect for breakfast or brunch.
Course: Breakfast, Brunch, Dinner
Cuisine: American
Swiss Chard Frittata
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 6 servings
Serving Size: 1 /6 slice


  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup grated Swiss Cheese
  • 1/2 bunch Swish Chard, 6 1/2 cups, washed well
  • 1 large white onion, sliced thin
  • 2 tsp whipped butter
  • kosher salt and fresh pepper , to taste


  • Preheat the oven to 400F.
  • In a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. Set aside.
  • Separate the stems from the leaves of the chard. Dice the stem into small pieces.
  • Roll the leaves up and slice into thin ribbons, about an 1/8-inch thick.
  • Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper.
  • Slowly cook the onions, stirring occasionally until the onions become translucent, about 8-10 minutes.
  • Bring the heat up to medium and cook until the onions caramelize. Set the onions aside.
  • Increase the heat to medium-high, add remaining butter and add the chard stems. Cook about 3-4 minutes.
  • Add the chard leaves to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper.
  • Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend.
  • Reduce heat to low and cook until the edges set, about 6-8 minutes.
  • Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes.
  • Remove from the oven and place a dish over the pan; flip onto the plate. Cut into wedges and serve.

Last Step:

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Serving: 1 /6 slice, Calories: 139 kcal, Carbohydrates: 13 g, Protein: 12 g, Fat: 5.5 g, Saturated Fat: 2 g, Cholesterol: 130 mg, Sodium: 446 mg, Fiber: 5 g, Sugar: 2 g


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99 comments on “Swiss Chard Frittata”

  1. Thanks for sharing the recipe. But, for me it had too much onion. Perhaps you could specify how many cups one large onion is. I made it again with 3 drops of onion and 1 clove of garlic which suited my pallet better. I added 1/4 cup Parmesan cheese. Its a good recipe!
    I made ice cream with the egg yolks.

  2. Followed the recipe, though did add some red pepper flakes for a bit of spice. It was great. I would make this again. Great use for my CSA rainbow swiss chard!

  3. I’ve made this twice now and loved this both times.  What makes it better is so has my picky husband.  Thanks for a great recipe.

  4. Avatar photo
    Francesca O'Cathain

    I had a kot of swiss chard from my tower garden so i made this! It was excellent! Perfect balance of flavors. Even my kods gobbled it up. Thanks!

  5. I’ve made this twice so far – both turned out delicious. The first time I used Swiss chard and the second collard greens. Both were from my CSA and I wasn’t sure what to do with either. This was a great way to make my breakfast ahead of time and sneak some veggies in there. 

  6. I make sure to plane Swiss chard in my garden just for this dish.  We loved it.  My husband is a very picky eater.  He loved it also.

  7. Wow!  I love caramelized onions.  This was delicious!  I had rainbow chard from my produce box.  I only had 5 eggs so I used all while eggs and added some dollops of ricotta.

    This was very delicious.

  8. Oh. My. Goodness. I’m not a huge eggs person, but this was outstanding. The only thing I changed was the length of time I caramelized the onions. I usually make them once a week to go with steak, and I let them go low and slow for 1hr+. It really elevates the sweetness and knocked this dish out of the park for me. Thank you for another great one, Gina!

    1. If you’re making caramelized onions so often, I thought I’d share my tip- slow cooker! I use a small one (obv you can use any size) and fill it to the top with sliced onions. I drizzle just a little evoo on them, give a quick stir and set on low for about 10hrs (I usually do overnight). If they are still a little watery, leave the lid off for a while and at that point you can balsamic or any other seasonings you like. Hands off, and makes the house smell amazing! If you only have a bigger slow cooker, you can do a whole big batch and freeze them too.

  9. Avatar photo

    This was easy to make and really tasty. What a great way to use chard from the garden! I didn’t have swiss cheese on hand so I substituted 1/2C of crumbled feta instead. So good!

  10. One of our favourite ‘after farmer’s market ‘ meals. 
    Easy to make, good WW point  count and even delicious reheated..

  11. I’ve never known what to do with chard, and when I’ve made it I hated it. This was delicious! I added some mushrooms, otherwise followed recipe exactly, Will make again. Thanks you!

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  14. This looks great & healthy .. One should really think about eating healthy is this fast moving life.. Lisa lampanelli weight loss an motivational successful experience with weight loss surgery.

  15. Substituted Chard for Spinach. Add Tomatoes, used an onion powder instead of onions (like onion flavor, not an actual onion), Used Swiss, Parmesan, and Sharp cheddar. This was awesome thanks for the idea!!!

  16. I first tried Swiss chard after buying it at the Farmer's Market last summer. I loved it! Then I tried kale, and discovered that it was very good, too. I like that Swiss chard doesn't taste "green" like cooked spinach dishes.

  17. Hi Gina,
    This looks delicious! I'm wondering if you've ever done a crab and swiss quiche? I'd love to see that!

  18. Avatar photo

    Hi Gina,

    What do you do with all the yolks you must have left over from all your recipes? Just curious since I am trying to eat healthier and don't care for eggbeaters?

  19. Avatar photo

    Hi Gina,

    What do you do with all the yolks you must have left over from all your recipes? Just curious since I am trying to eat healthier and don't care for eggbeaters?

  20. I combined this recipe with the Crust-less Zucchini Pie and it was amazing! I used 12 oz of shredded zucchini (water sqeezed out), and substituted Monterrey Jack cheese for the Swiss. The Zucchini Pie calls for 4 eggs, 2/3 C milk, 1/2 C flour and 1t baking powder. Put the grated zucchini in a greased pie plate with the shredded cheese. Then follow this recipe carmelizing the onions and wilting the chard, put them on top of the zucchini and cheese, then mix all the other ingredients and pour into the pie plate (just bake it at 400 degrees for 30 mintues instead of cooking it on the stove). I added 1/4t nutmeg and a dash of corriander and some fresh herbs. Wonderful…will make again soon!

  21. Are rhubarb and chard the same? Was going to use stems from red chard to make strawberry rhubarb compote….if this won't work, please let me know.

  22. AWESOME! Thanks for the excellent recipe again! I always get inspired when I browse your website. After last night's dinner of microwave popcorn and m&ms, I decided to start healthy this morning. This recipe was easy, delicious and healthy. (I used fresh spinach, vidalia onion and shredded cheddar because it's what I had.)

  23. I made this and didn't really like the taste of the chard. I think I used red instead. Maybe that's why.

  24. You never disappoint, Gina. AND this was a fabulous way to use up the Swiss Chard from our farm share. (Even though it doubled the amount; I just added a little egg and cheese to accommodate it. Well, and I used gruyere instead, which I guess makes this a different recipe. But it was fantastic!)

  25. I just want to say that this website freaking rocks! I have finally found the recipe website I have been looking for!!!!

  26. I have the frittatas down pat, but I'm loving the "pie" aspect. Seems like it will create a whole new texture. Thanks Gina!!

  27. Avatar photo
    Lisa Shapiro

    I made this on Sunday and didn't mix the chard in with the egg mixture so it's kind of yucky 🙁

  28. I'm confused about the eggs (I'm easily confused)- does it mean 4 eggs total including the whites OR is it 4 eggs & whites PLUS 4 addt'l egg whites?

  29. I made this over the weekend. O.M.G.! I made them as muffins and they are delicious!!! Even picky husband likes them. Great recipe Gina!

  30. Avatar photo
    Oh, the Humidity!

    Hi Gina! I'm a little bit confused at present about the Points Plus value of this recipe. I plugged it into my Weight Watchers online recipe builder and even with regular butter 6 servings are only 3 points apiece. I can get 4 servings for 4 points apiece. Did I do something wrong? Or is this just my lucky day? Thanks and great blog!!

  31. Made your Frittata this weekend… and I LOVED IT!!! It was awesome!! So light & fluffy & so FILLING! I literally couldn't get enough. Had it for dinner, lunch & breakfast LOL. Thanks! 🙂

  32. This looks wonderful! Planning my meals for the week and this will definitely be on the menu. Question…what would you serve as a side with the entree for supper? 🙂

  33. Made this for brunch this weekend – another delicious and perfectly written recipe – wouldn't change a thing! It was great reheated in the microwave too. Thanks Gina!

  34. I made this for our meatless dinner on Friday and my husband was rather surprised how great it tasted. Neither one of us have ever had Swiss chard and it was great. I used the rainbow variety of Swiss Chard.

  35. I made this for brunch today, using kale. It was great, and I'll definitely be making this one again!

  36. I LOVE your frittata's, Gina! And all of your recipes, for that matter. I made the mushroom one over the weekend. I loved it, as did my partner (who is a big guy who loves to eat a lot of food!). Thank you for all of your wonderful recipes and for inspiring me to reach my goals!

  37. Avatar photo
    Sloane@My Life in Florida

    I can't wait to make this with the Swiss Chard from our community garden. Sauteing it is good but something different will be nice!

  38. Gina, I made this tonight using just egg whites. One of the tastiest recipes in a long time. Even hubby's who is a meat and potato guy loved it. Came across your blog last night. I look forward to using other recipes. Thank you.

  39. I tried again and this time it worked without a URL.

    I am anxious for summer and Farmes Market to try this. It sounds delicious.

  40. There's a wonderful book called Greens Glorious Greens with recipes for all kinds of greens. It's by Albi & Walthers. If you want to add more greens to your diet it's a good resource.

    To the lady without an oven-proof handle on her pan, Rachel Ray says you can wrap the handle with foil to keep it safe. I've tried it and it works for me.

  41. Avatar photo
    Bumble Lush Kitchen Garden

    Gina, I've been lurking around your website for weeks but have never commented. I've never cooked with chard and recently bought some at the local farmers' market. I was wondering what to do with it, and then I checked your site and –voila! –this recipe was on the home page. What perfect timing! Love your recipes!

  42. Hi Gina, This this recipe a quiche without a crust? Are they interchangeable? I'm eating you baked zucchini sticks recipe right now. The only difference is instead of cutting them into sticks, I've cut them into rounds.

  43. So yummy! Made it the night before with spinach. Reheated for breakfast this morning, and it tasted GREAT!

  44. Love your site! Your recipes always use ingredients that are easy to find here in Canada. Thanks!!! Can I substitute egg beaters in this recipe and how much would I use?

    1. My Italian Mom often made Fritata entirely on stove top, and I usually do, too. After adding the egg mixture use a spatula and gently push in the eggs as they set, thus allowing more of the uncooked eggs to flow into the pan. Once the eggs have mostly set, top with a plate, quickly flip over, and slide from the plate back into the pan to finish the other side. Sounds complicated, but it's not.

  45. This is just perfect I picked some up from the store thinking I hadn't had any in a while and now I have a new recipe to try it in. Cannot wait!!

  46. I accidentally bought collard greens, will they work in this recipe? I have never eaten collard greens or chard so I do not know how they compare or not!

  47. Hi!I have just received the versatile blogger award and as per the rules i am supposed to pass it on to 15 fellow bloggers I liked. I have been a frequent visitor of your blog and really enjoy reading it.I would like to nominate your blog for "The Versatile Blogger Award" for its great content and versatility. You can find me at

  48. I got some Chard and some Kale in my veggie box delivery today – so your recipe for the frittata is a perfect way to try it….

    A little cheat with Frittatas – instead of the using the oven you can finish off the cooking by putting them under the grill (broiler I think in the US)…

    Lou 🙂

  49. Great timing!! I just recieved Swiss Chard in my box of local, organic veggies (Farm Fresh to You for those in the Bay Area). I was about to look up a low cal recipe and here it is!! Thanks Gina 🙂

  50. Would this frittata be okay refrigerated and then taken in lunch box if kept refrigerated then reheated? I am going to be working part time and am looking for some meatless lunch ideas. This looks wonderful, but not something I could make for my picky family.

    1. Avatar photo
      Gina @ Skinnytaste

      This is great refrigerated then reheated. Also, if you make 4 servings instead of 6, it's only 5 points plus.

    2. Thank you, Gina! I can't wait to try it 🙂 I discovered swiss chard at the farmer's market last spring and have been loving it since.

  51. Avatar photo
    The Mrs @ Success Along the Weigh

    I'll have to give this a try. I've always wanted to try swiss chard but if it tastes like kale it might not fly so I'd maybe sub spinach if I didn't care for it the first go round. I like recipes that nudge me to try something I've pushed to the back of my to try list!

    1. Avatar photo
      Gina @ Skinnytaste

      Take a chance and try it. I bet if you made this recipe, you would love it! If you never try it, you will never know!

    2. How can I get a printer friendly copy. When I clicked on printer friendly it said I needed a URL. I tried all their suggestions, but none of them worked. I am not sure what this is.

  52. I love it that you use the chard stems (I always do). Hate to see them go to waste as in most recipes. I look forward to trying this… maybe tonight! Thanks.

  53. What does Swiss Chard taste like? Last week I had kale for the first time and loved it – but I hate the taste of cooked spinach (which is what I thought all cooked greens tasted like).

    1. Avatar photo
      Gina @ Skinnytaste

      Swiss chard tastes very different than spinach. I just love it! They all have slightly different textures and flavors.