Swiss Chard and Potato Frittata
Elevate your brunch game with this Swiss Chard and Potato Frittata, a hearty and wholesome dish that’s as versatile as it is delicious. This recipe brings together tender golden potatoes, nutrient-packed Swiss chard, and a savory blend of garlic, Parmesan cheese, and perfectly seasoned eggs for a frittata that’s brimming with flavor. The rustic charm of this one-skillet masterpiece makes it ideal for breakfast, lunch, or dinner, while its quick prep and 25-minute cook time mean you can enjoy it without spending hours in the kitchen. Finished with a light bake in the oven for a golden, fluffy texture, this frittata is a wonderful make-ahead option that can be served warm or at room temperature. Whether you’re entertaining guests or simply treating yourself, this Swiss Chard and Potato Frittata celebrates fresh, wholesome ingredients with every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium (about 1 pound) potatoes
- 1 bunch (about 8 ounces) Swiss chard
- 2 cloves garlic
- 8 large eggs
- 0.25 cup whole milk
- 0.25 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
Peel and dice the potatoes into 1/2-inch cubes. Add them to the skillet and cook for 8-10 minutes, stirring occasionally, until they are lightly browned and tender.
While the potatoes are cooking, rinse the Swiss chard thoroughly and separate the leaves from the stems. Finely chop the stems and roughly chop the leaves.
Mince the garlic. Add the Swiss chard stems and garlic to the skillet with the potatoes and cook for 2-3 minutes, until the stems are tender.
Add the Swiss chard leaves to the skillet and cook for another 2-3 minutes, until they are wilted. Remove the skillet from heat and set aside.
In a large mixing bowl, whisk together the eggs, whole milk, grated parmesan cheese, salt, and black pepper until fully combined.
Return the skillet to low heat and add 1 tablespoon of butter, swirling to coat the bottom of the pan.
Pour the egg mixture evenly over the potato and Swiss chard mixture in the skillet. Stir gently to distribute the ingredients evenly.
Cook on the stovetop for 5 minutes, until the edges of the frittata begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set in the center and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1548 mg | 516% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 17.7 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 788 mg | 61% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 6396 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
