Swiss chard frittata recipe
The conversation went like this: Daughter #1, “I don’t like eggs.”
Me, “Did you change your name to Sam-I-Am? You do like eggs.”
Daughter #1, “You’re not funny. No, I don’t.” Me, “You like frittatas, so you like eggs.”
Daughter #1, “That’s different.”
Really? Frittatas are basically baked omelets, usually with some vegetables and/or cheese mixed with the eggs. Unlike many recipes where you can substitute an ingredient and still have the same basic dish, you can’t substitute anything for the eggs in a frittata because it wouldn’t be a frittata. However, I really wasn’t going to argue with a 14 year-old about why frittatas are different from just eggs, because all I care about is that fact that she really does like them.
Eggs have been so misunderstood. For a while there, people stopped eating eggs because it was thought the cholesterol in the yolks would cause high blood cholesterol. Well guess what? There’s now a strong consensus among the medical community that food containing dietary cholesterol does not have a significant impact on the blood cholesterol level of most healthy individuals. The evidence points to saturated fat as the leading culprit, not dietary cholesterol, and eggs happen to be two-thirds unsaturated fat. Furthermore, the yolks are rich in several important nutrients including choline (a B vitamin and key component of healthy brain cells, nerves and cell membranes), lutein (a phytonutrient which supports eye health) and iodine (important for healthy thyroid function). Eggs are also a good source of inexpensive protein. If you have been advised by your physician to cut back on egg yolks, get a new physician you can substitute two egg whites for every whole egg and do this for a few of the eggs. Try to buy organic, free-range eggs whenever possible.
Frittatas are my friend. They are versatile as a breakfast, lunch or dinner, especially during Lent. I have even made mini-frittatas in greased muffin tins or as an hors d’oeuvre cut into bite-size pieces. They can be served hot, room temperature, or cold. I like them with a side salad or with a ladleful of warm tomato sauce. The girls have taken them to school tucked inside a pita. This frittata is one of my favorites. It is packed with lovely Swiss chard, which is everywhere right now. It is very typical of how I like to eat something rich like eggs, by balancing it with loads of vegetables. I love the flavor from the raw Gruyere, but feel free to skip it if you’re dairy-free. However, it’s only about an ounce of cheese per serving. If I ever have any leftover turkey bacon from breakfast, I will dice that up and add it in.
Mr. Picky claims he likes neither eggs nor frittatas and I believe him, although I was THIS close to getting him to try the frittata in a warm corn tortilla, one of his favorite foods. I’ll offer ketchup next time. As for me, I can eat them in a house. I can eat them with a mouse. I can eat them here or there. I can eat them anywhere.
Swiss Chard Frittata
Ingredients
- 1 bunch Swiss chard
- 2 Tablespoons cold-pressed extra-virgin olive oil or clarified butter
- 1 medium onion sliced thinly
- 4 garlic cloves chopped
- 8 large free-range eggs
- 1/3 pound grated gruyere optional
- Handful of grated Parmesan cheese
- ¼ cup milk or water
- Sea salt
- Freshly ground pepper
Instructions
- Preheat the oven to 350 degrees.
- Wash the Swiss chard but do not dry all the way and chop the stems off the leaves. Coarsely chop the stems and keep separate from the leaves. Coarsely chop the leaves.
- Heat olive oil or clarified butter in a 10-inch oven-proof pan. Cook the onions and chard stems over medium heat for about 5 minutes. Add garlic and cook for 1 minute. Add the chard leaves and season lightly with a pinch of sea salt and pepper and sauté until wilted.
- Whisk eggs together and add cheeses and milk. Stir in the chard mixture and blend well.
- Add extra oil or butter to the pan if it seems dry. Put the egg-chard mixture back in the pan and place in the oven for about 50 minutes until puffed and golden. (If you're making minis, spoon the mixture into greased muffin tins and bake for about 25-30 minutes or until puffed and golden.)
Notes
24 Comments
Easy and fabulous. Added garden fresh tomatoes to the sauté portion before baking and more fresh tomatoes on top when serving (because I currently have an over abundance of tomatoes!). A yummy weeknight dinner to use my fresh garden veggies. 2 thumbs up all around. Thank you!
Sounds fabulous!
[…] Wednesday: asparagus soup, swiss chard frittata […]
I would love to add this to my post Yom Kippur Break the Fast! Can I assemble it the day before, refrigerate it, and then bake it right before my guests come the next evening, or better to make it and bake it the day before and then reheat it right before I serve it? Trying to minimize how much cooking I have to do while fasting!
Two options that I would suggest:
1. The day before saute your vegetables and refrigerate in one container. Beat your eggs and refrigerate in another container without added salt. The next day combine both containers and bake.
2. Make the frittata the day before and reheat.
Both options are good!
I am also making this (as I type this) for my Break the Fast. I can’t wait. My Mr. Picky eats like 3 things and he specifically requested this when I showed him the ingredients. Thanks, Pamela, and Happy New Year to everyone who celebrates!
Lovely!! Happy New Year to you and your family!
Great idea, thank you!! Similar to our spinach potato fritatta.
That sounds delicious!
Off to make this frittata by special request for First Day of School breakfast. :o) A yummy and healthy way to start 5th, 3rd, and Kindergarten!! Thanks!!
Lucky kids! And lucky you — your children are at such nice ages 🙂
So yummy! We made it tonight with kale, zucchini, cherry tomatoes and feta. The kids… well, we’re still working on them… but my husband and I LOVED it!
That sounds delicious. Mr. Picky has never tried a frittata and it just occurred to me that I should do what my mom did to get one of my sisters to try it — add chopped up hot dogs (nitrate-free, of course!)
I made the frittata, but used all the leftover veggies from this week (zuchinni, mushrooms, onions, and cherry tomatoes). I cooked the veges similair to the chard, threw it in the egg mix, added Lawrys seasoning instead of salt and pepper, and baked in the oven. Turned out so yummy! Thanks for the recipe and basic format to create my own frittatas!
Good thinking! Yes, definitely use this as a formula for other frittata combinations. Yours sounds delish!
I love eggs, but I haven’t succeeded in getting my kids to like frittatas – yet.
Thanks for sharing your recipe at the Real Food Holidays Blog Carnival!
My pleasure, Lisa. You have a wonderful blog!
Wonderful recipe. I did not have chard so I made it with kale and it came out very well. Thank you!
Come to think of it, I have never made a frittata with kale. Good to know it turned out well. The chard is likely a bit sweeter than kale. I forgot to mention in the post that beet greens can be used with the same results since they taste almost identical to chard. Thanks, Cristina!
I always forget how affordable eggs are until you mentioned it. I made this for dinner and the whole thing cost me less than $7.00 and it was really delicious! Thank you!
Oh, if I could only make a vegan version!
Somehow I think the flaxseed or chia seed in water trick won’t work here! If you’re looking for a great vegan Swiss chard recipe, try this one: https://pamelasalzman.com/sauteed-swiss-chard-with-dried-apricots-and-pine-nuts/
Lovely recipe (again)!!
Interesting enough, I grew up eating Swiss chard (and other vegetables) frittata, which is a staple of Ligurian cuisine. Thanks for bringing it back!
I would love to hear how you made it differently! Thanks.