Best Swiss Chard Frittata Recipes

SWISS CHARD FRITTATA

Steps:

• Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
• Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
• In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
• Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
• Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

SWISS CHARD AND TOMATO FRITTATA

Steps:

• Chop the chard. In a skillet, sauté the garlic and onions in 1 tablespoon of the oil.
• Add the chard, cover and lower the heat and cook for 10 minutes.
• Remove from heat and drain if juicy.
• In a large bowl, beat the eggs, salt and pepper until blended. Stir in the chard.
• Coat the bottom of a skillet with the remaining oil and return to medium heat.
• When hot, pour egg mixture and arrange tomato slices on top.
• Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minute until eggs are cooked.
• Serve immediately or at room temperature.

SWISS CHARD AND MUSHROOM FRITTATA

Steps:

• Heat oven to 400 degrees. Coat a 12-inch nonstick ovenproof skillet with olive oil cooking spray, and place over medium-high heat. Add mushrooms and onion, and saute until mushrooms start to release their juices, stirring frequently. Reduce heat to medium low, and cook until mushrooms are soft and golden brown. Add Swiss chard, thyme, 1/4 teaspoon salt, and pepper, and cook until wilted and all the liquid has evaporated. Transfer to a baking pan lined with paper towels, and set aside.
• Combine eggs, egg whites, and remaining 3/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment, and whip until soft peaks form, 4 to 5 minutes. Coat a clean 12-inch nonstick ovenproof skillet with olive-oil cooking spray, and place over medium-high heat. Add two-thirds of the egg mixture to the pan, layer with reserved vegetables, and top with remaining egg mixture. Sprinkle top with Parmesan, and transfer pan to oven. Cook until eggs are set and frittata is golden brown, about 15 minutes. Run a spatula around edges of pan to loosen frittata if necessary; transfer to a serving plate. Cut into wedges, garnish with thyme sprigs, and serve.

SWISS CHARD-SALAMI FRITTATA

Steps:

• Preheat the oven to 400 degrees F. Place the potatoes in a pot, cover with cold water and season with salt. Bring to a boil; reduce the heat to medium and simmer until just tender, about 10 minutes. Drain and set aside.
• Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the onion; cook, stirring occasionally, until soft, 7 minutes. Add 1 more tablespoon oil, the chard and 1/4 teaspoon salt. Cook, stirring occasionally, until the chard is tender and any liquid has evaporated, 5 minutes; transfer to a large bowl and gently stir in the potatoes, eggs, 1/4 teaspoon salt, and pepper to taste.
• Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Pour in the egg mixture and top with the soppressata. Cook until the edges start to set, 3 minutes. Transfer to the oven and bake until golden and set, about 12 minutes.
• Place the bread on a parchment-lined baking sheet; top with the cheese and parsley. Bake until the cheese is bubbling, 5 minutes. Serve with the frittata.

SWISS CHARD & GOAT CHEESE FRITTATA

Steps:

• Wash the Swiss chard; cut off stems, dice finely, and set aside.
• Chop the leaves.
• Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
• Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
• Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
• Wash and dry the skillet and return to stove top.
• Preheat the broiler unit in the oven.
• Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
• Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
• Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.

BAKED BACON-CHEDDAR FRITTATA WITH SWISS CHARD

Steps:

• Heat oven to 375°F.
• Cook bacon, chard and garlic in large ovenproof nonstick skillet on medium heat until bacon is crisp and chard is wilted, stirring occasionally.
• Whisk eggs and dry mustard until blended; stir in tomatoes and 1/2 cup cheese. Add to ingredients in skillet; stir.
• Bake 10 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.

SWISS CHARD AND POTATO FRITTATA

Steps:

• Place potatoes in a saucepan.
• Add a slight amount of water, salt and pepper.
• Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside.
• In a large skillet, heat oil on medium-low heat.
• Saute onion for 5 minutes.
• Add chard and stir 1 minute or until chard is wilted.
• Remove from heat and cool slightly.
• In a large bowl, beat eggs and egg yolks.
• Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups.
• Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed.
• Serve warm.

SWISS-CHARD FRITTATA WITH RYE BERRIES

Steps:

• Preheat broiler with rack in top third. Heat 1 tablespoon oil and garlic in a 10-inch broilerproof nonstick skillet over medium. When fragrant, add chard stems and leaves. Season with salt and cook, stirring, until just tender, 4 minutes. Transfer to a bowl.
• In a large bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/8 teaspoon pepper until well combined. Stir in rye berries, chard leaves and stems, and all but 1 tablespoon combined chopped herbs and scallions.
• Return skillet to medium-high heat; add remaining 1 tablespoon oil. Add egg mixture and cook, stirring with a spatula to create large curds, until eggs are just beginning to set, about 3 minutes. Remove from heat, dollop with ricotta, and transfer to oven. Broil until eggs are puffed, just set, and beginning to brown in spots, 2 to 3 minutes. Let stand 10 minutes. Garnish with remaining chopped herbs and scallions, and serve warm or room temperature.

SWISS CHARD FRITTATA

Steps:

• Preheat oven to 475 degrees F.
• In a bowl whisk together first 5 ingredients (egg - pepper).
• Over medium high heat heat oil in oven-proof skillet. Stir in swiss chard stalks and onion cooking until onion is tender (3-5 minutes).
• Stir in the sliced leaves and cook stirring another minute or so.
• Sprinkle with 1/4 teaspoon salt and add the egg mixture, stirring to distribute vegetables evenly.
• Place skillet in oven and bake for 10-15 minutes or until eggs are set.

SWISS CHARD FRITTATA

Steps:

• Preheat the oven to 375 degrees Fahrenheit. In a 12-inch ovenproof skillet, slightly brown the onions in olive oil over medium heat. Add the garlic and saute for 1 or 2 minutes. Add the chard and saute for 1 or 2 minutes. Add the chard and saute until wilted, about 5 minutes. Distribute the ingredients evenly over the pan and then pour the eggs over top. Gently lift chard with a spatula to allow some of the egg to flow evenly underneath after this, DO NOT TOUCH. You don't want scrambled eggs. When the edges of the frittata begin to cook - after about 2 minutes - gently add half of the cheese, distributing it evenly. In about a minute, place the pan in the oven. After about 5 minutes the eggs will begin to set; add the rest of the cheese. Cook for another 5 minutes or until the eggs reach desired firmness. Let rest for a few minutes before serving.

OVEN-BAKED FRITTATA WITH SWISS CHARD & BACON

Steps:

• Heat oven to 375°F.
• Cook bacon and chard in large ovenproof nonstick skillet on medium heat until bacon is crisp and chard is wilted, stirring occasionally.
• Whisk eggs and dry mustard in medium bowl until blended; stir in tomatoes and 1/2 cup cheese. Add to ingredients in skillet; stir.
• Bake 10 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.