Swiss Chard Frittata
Swiss Chard Frittata is made with sweet caramelized onions, Swiss chard, eggs and cheese, perfect for breakfast or brunch.
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.
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
- 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.
More Frittata Recipes You’ll Love:
- Asparagus and Swiss Cheese Frittata
- Spinach and Feta Frittata
- Cottage Cheese Egg and Sausage Frittata
- Tomato and Zucchini Frittata
- Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt
Swiss Chard Frittata1+
- 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.