Swiss Chard Frittata
Elevate your brunch game with this hearty and flavorful Swiss Chard Frittata, a perfect marriage of farm-fresh ingredients and effortless cooking. Packed with vibrant greens, caramelized onions, and a savory blend of Parmesan cheese, this recipe creates a fluffy, golden dish that’s both nutrient-rich and crowd-pleasing. The Swiss chard, sautéed to tender perfection, infuses every bite with earthy, slightly sweet notes, while heavy cream and eggs ensure an irresistibly creamy texture. This oven-baked frittata is as versatile as it is delicious—serve it warm for a low-carb breakfast or pair it with a simple green salad for a light yet satisfying dinner. With just 15 minutes of prep and one skillet needed, this easy recipe is a go-to for flavor-packed, wholesome meals.
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Recipe Information
Ingredients
- 6 cups Swiss chard
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 medium Garlic cloves
- 8 large Eggs
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C).
Thoroughly rinse the Swiss chard under cold water to remove any grit. Strip the leaves from the stems, chop the leaves into bite-sized pieces, and finely slice the stems. Set aside.
Heat the olive oil in an oven-safe 10-inch skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
Mince the garlic cloves and add them to the skillet, cooking for an additional 1 minute until fragrant.
Stir in the chopped Swiss chard stems first and cook for 2-3 minutes to soften. Then add the leaves, cooking for another 3-4 minutes until they wilt. Turn off the heat and set the skillet aside.
In a large mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, salt, and black pepper until well combined.
Melt the butter in the skillet with the cooked Swiss chard and onion mixture, ensuring the mixture is evenly spread out.
Pour the egg mixture over the vegetables in the skillet, gently tilting the pan to ensure the eggs are evenly distributed. Avoid stirring.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the frittata is puffed, golden, and set in the center.
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1841 mg | 614% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.6 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 1258 mg | 97% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1583 mg | 34% | |
*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.
