Search recipes

Mailing list sign-up

<< Back

Swiss Chard Frittata

Swiss Chard Frittata

Paulette Balsam

This works well with almost any green but Swiss chard is a favorite of ours.


Large bunch Swiss chard
1 onion
1-2 tablespoons olive oil
5-6 eggs
Olive oil or butter for pan
Salt and pepper


Thinly slice the stems and leaves of a bunch of chard.  Slice an onion thinly.
Saute the veggies with salt and pepper in 1 -2 tablespoons of olive oil. 
When well wilted, let cool briefly.  

Scramble 5 or 6 eggs in a bowl and add the sautéed veggies and more salt. 
Melt some butter or put some olive oil in a non-stick pan; add eggs and veggies.
Cook covered over medium heat, until done.  If you prefer your eggs well done, slide
the mostly cooked frittata onto a plate, hold the pan over it and flip it back into the pan. 
Cook to your satisfaction. 
I usually slice these servings with scissors rather than a knife for a cleaner cut.