Swiss Chard Frittata combines sweet caramelized onions, tender Swiss chard, eggs and a touch of cheese for a light, flavorful dish ideal for breakfast, brunch or a meatless dinner. This lighter version uses a mix of whole eggs and egg whites to keep it satisfying without weighing it down. The recipe is straightforward and reheats well, making it an excellent option for meal prep.
Swiss Chard Frittata
Swiss chard is one of the most versatile leafy greens: both the leaves and the stems are edible (cook the stems a little longer, since they take more time to soften). Chard is a nutritious choice, rich in vitamins K, A and C, plus phytonutrients, antioxidants and fiber. In this frittata, caramelized onions add sweetness and depth, while Swiss cheese lends a mild, nutty flavor. If you enjoy cooking with Swiss chard, this frittata is a simple, dependable way to highlight the vegetable.
Is a frittata just a crustless quiche?
Frittatas and crustless quiches are similar but have a few key differences:
- Less dairy: This frittata uses only a small amount of cheese (1/4 cup). A quiche is a custard and typically contains cream, milk or half and half, resulting in a richer texture.
- Faster cook time: Once the eggs are in the pan, the frittata cooks quickly—this version finishes in under 15 minutes on the stovetop and in the oven. Quiches usually require 35–40 minutes of baking time.
- Cooking method: Frittatas usually start on the stove and finish in the oven, while quiches bake entirely in the oven.
Can you make a frittata ahead of time and reheat?
Yes. Vegetable frittatas are excellent for meal prep. Make the frittata in advance and store it in the refrigerator; it will keep for 3–4 days. Reheat slices in the microwave or in a low oven until warmed through. Reheating gently preserves texture and flavor.
What to serve with Swiss Chard Frittata
This frittata works well as a meatless dinner when paired with a fresh salad and crusty bread. It’s also perfect for breakfast or brunch alongside fresh fruit, bagels or simply served on its own with a light green salad. The flavors are mild and versatile, so the dish pairs nicely with a variety of sides.
Variations
- Greens: Substitute collard greens, kale or spinach for Swiss chard if you can’t find it.
- Cheese: Swap the Swiss cheese for feta, goat cheese or Parmesan to change the flavor profile.
- Vegetables: Add mushrooms or bell pepper for more texture and color.
- Eggs: Use all whole eggs instead of a mix of whites and whole eggs for a richer frittata.
More frittata ideas
- 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 Frittata — Recipe
Yield:
6 servings — serve as 1 slice of 6
Ingredients
- 4 large eggs
- 4 large egg whites
- 1/4 cup grated Swiss cheese
- 1/2 bunch Swiss chard (about 6 1/2 cups washed)
- 1 large white onion, sliced thin
- 2 tsp whipped butter (divided)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together the whole eggs, egg whites and grated Swiss cheese. Season with a pinch of salt and pepper and set aside.
- Separate the chard stems from the leaves. Dice the stems into small pieces. Stack the leaves, roll them tightly and slice into thin ribbons about 1/8-inch thick.
- Heat a 10-inch oven-safe skillet over low heat. Add half of the butter, then the sliced onions. Season lightly with salt and pepper and cook slowly, stirring occasionally, until the onions are translucent, about 8–10 minutes. Increase the heat to medium and continue cooking until the onions are caramelized, then transfer them to a bowl and set aside.
- Add the remaining butter to the skillet and raise the heat to medium-high. Add the diced chard stems and cook for about 3–4 minutes until they begin to soften. Add the chard leaves and cook until wilted, another 2–3 minutes. Season with salt and pepper.
- Reduce the heat to low. Pour the egg and cheese mixture into the skillet and stir in the caramelized onions, mixing gently to distribute the filling evenly. Cook on low until the edges begin to set, about 6–8 minutes.
- Transfer the skillet to the preheated oven and bake just until the frittata is set through, about 4–5 minutes. Remove from the oven, cover the skillet with a plate and invert to slide the frittata onto the plate. Cut into wedges and serve warm.
Nutrition (per serving)
- Calories: 139 kcal
- Protein: 12 g
- Carbohydrates: 13 g
- Fat: 5.5 g
- Saturated Fat: 2 g
- Cholesterol: 130 mg
- Sodium: 446 mg
- Fiber: 5 g
- Sugar: 2 g
Notes: This frittata reheats well and can be made ahead. To reheat, warm slices briefly in the microwave or in a low oven until heated through. Feel free to experiment with cheeses and greens to suit your taste.