Eggs are such a versatile ingredient, we always try to keep them on hand for whipping up easy dinners like this frittata. I am also a big fan of the “put an egg on it” theory for a quick and easy way to add some protein to almost any dish. Eggs are actually a good source of several nutrients like choline, selenium, phosphorus, and vitamin B12 in addition to 6 grams of protein per egg. Even more reason to keep a dozen in the fridge!
This swiss chard frittata is a simple meal that has already made it into our weeknight dinner rotation. Part of the reason it has become a weekly addition is that I can’t help but buy a bunch of swiss chard at the market each week. It is just so pretty!
If you have an oven-safe skillet, you can make this meal all in one dish! (I’m all about fewer dishes.) To make the most of the chard, I usually cut the stems from the leaves, chop them up, and then cook them for a few minutes first before I add the leaves to the skillet. That way you don’t end up with undercooked stems or mushy leaves.
To season it all up, I love the combination of chard and curry powder. Serve this frittata with a simple side salad for a wholesome meal you can easily whip up on a weeknight.
More Delicious Recipes You’ll Love
- Vegan Lemon Blueberry Baked Oatmeal
- Simple Vegan Tofu “Egg” Salad
- Vegan Egg Roll in a Bowl
- Carrot Cake Baked Oatmeal
Swiss Chard Frittata
- 1 tablespoon olive oil
- 1 bunch swiss chard leaves
- 1 1/2 cups cherry tomatoes 1 large handful
- 1/4 cup sliced green onion
- 1 teaspoon curry powder
- 1/2 teaspoons smoked paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 5 eggs
- 1/3 cup crumbled goat cheese
- To serve: sriracha chopped fresh cilantro, sliced green onion
- Preheat the oven to 350 degrees Fahrenheit.
- Rinse the swiss chard well under cold running water. Cut the stems from the leaves and chop into small pieces and set aside. Chop leaves into large, bite sized pieces.
- In a 10 inch nonstick oven-safe skillet, heat the olive oil for 1 minute over medium-high heat.
- Add the swiss chard stems. Cook for 2-3 minutes or until they start to get tender.
- Add the swiss chard leaves, tomatoes, and green onion. Cover with lid and cook for 3-5 minutes until the chard is wilted and tomatoes are softening, stirring occasionally to coat in olive oil.
- Stir in the curry powder, paprika, pepper, and salt. Spread chard evenly onto the bottom of the pan with a wooden spoon.
- In a small bowl, whip the eggs with a fork. Pour evenly over the swiss chard in the skillet. Sprinkle with the goat cheese. Cook for 3-5 minutes on the stove or until the eggs start to set on the edges.
- Transfer to the oven and bake another 20-25 minutes or until middle of the frittata is firm.
- To serve, top with cilantro and sriracha, if desired.
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