Swiss Chard Frittata

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

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.

Variations:

  • 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

More Frittata Recipes You’ll Love:

 

Swiss Chard Frittata
Print WW Personal Points
5 from 7 votes
Did you make this recipe?

Swiss Chard Frittata

1+
139 Cals 12 Protein 13 Carbs 5.5 Fats
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 6 servings
COURSE: Breakfast, Brunch, Dinner, Lunch
CUISINE: American
Swiss Chard Frittata is made with sweet caramelized onions, Swiss chard, eggs and cheese, perfect for breakfast or brunch.

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1/6 slice, Calories: 139kcal, Carbohydrates: 13g, Protein: 12g, Fat: 5.5g, Saturated Fat: 2g, Cholesterol: 130mg, Sodium: 446mg, Fiber: 5g, Sugar: 2g
WW Points Plus: 4
Keywords: brunch recipes, egg dishes for brunch, egg frittata, Light Swiss Chard Frittata, swiss chard frittata

Leave a Reply

Your email address will not be published.

Rate this Recipe:




95 comments

  1. I’m confused as how this have 13 g of carbs ? All ingredient are mainly protein and fat

  2. 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!

  3. 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. 

  4. 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.

  5. 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.

  6. 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!

  7. 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!

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

  9. 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!

  10. Pingback: How to Get Your Toddler to Eat More Leafy Greens - Because I Said So Baby

  11. Pingback: The Beginning, Part I – Vegsploration

  12. Making this for dinner.It looks delicious

  13. 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.

  14. I love how the ingredient section says "Swish Chard" 🙂

  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. 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. 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!