Simply delicious. The onions were deliciously sweet after a slow saute and the chard added texture and color. This was equally good the next day for lunch, and I imagine would also have been delicious between two slices of French bread as a sandwich (something like the spanish bocadillo de tortilla is coming to mind here…). Nice and relaxed eating. While this takes longer than you’d expect for an omelet, it’s not much work and most of that is some rough chopping and a few stirs here and there so you can enjoy your appetizers (or wine, or whisky sours?) while you wait for dinner to be ready!
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Simple Swiss Chard Frittata
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This simple Swiss chard frittata combines sweet, slow-sautéed onions with vibrant chard for a delicious and colorful dish that’s perfect for any meal.
Ingredients
- 3 tbsp (45 ml) olive oil
- 1 medium-sized onion, roughly chopped
- 1 bunch swiss chard, leaves only, roughly chopped
- 1-2 cloves of garlic, mashed
- 6-8 eggs
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- Salt and pepper, to taste
Instructions
- Heat 3 tbsp of olive oil in a large skillet over medium heat.
- Add the roughly chopped onion and sauté for about 10 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the chopped swiss chard leaves to the skillet and continue to sauté for another 10 minutes, until the chard is wilted and tender.
- While the vegetables are cooking, mash the garlic cloves and beat the eggs in a large bowl. Add the mashed garlic, dried thyme, dried basil, salt, and pepper to the eggs and mix well.
- Once the chard is cooked, reduce the heat to low and pour the egg mixture over the vegetables in the skillet. Stir gently to combine.
- Cook the frittata over low heat for about 15-20 minutes, or until the eggs are set and the edges are slightly golden.
- Optional: For a more browned top, place the skillet under a broiler for 2-3 minutes, watching closely to prevent burning.
- Remove from heat and let cool slightly before slicing and serving.
Notes
- This frittata is just as delicious the next day and can be enjoyed cold or reheated.
- It makes a great sandwich filling between slices of French bread.
- You can substitute the swiss chard with spinach or kale if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 18
- Carbohydrates: 10
- Fiber: 3
- Protein: 14
- Cholesterol: 375
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Frequently Asked Questions
Why does this frittata take so much longer than a regular omelette?
The article explains that most of the time is hands-off: the onion needs a slow 10-minute sauté to turn deliciously sweet, followed by another 10 minutes for the chard to wilt fully. The eggs then cook over low heat for 15-20 minutes until set. The low-and-slow approach is what gives the frittata its texture — it is not much actual work.
How do I get a browned top on the frittata without flipping it?
The recipe suggests placing the skillet under a broiler for 2-3 minutes after the eggs are set on the bottom, watching closely to prevent burning. This gives you a slightly golden top without the risk of breaking the frittata during a flip. 
Can I use a different green if I do not have Swiss chard?
Yes — the notes say spinach or kale can be substituted in equal amounts. The article also mentions that the frittata makes a great sandwich filling between slices of French bread the next day.
How long does this frittata keep in the fridge?
The notes say to store leftovers in an airtight container in the refrigerator for up to 3 days. The article notes it is equally good cold or reheated the next day for lunch.
