egg frittata

Swiss Chard Frittata is made with sweet caramelized onions, Swiss chard, eggs and cheese, perfect for breakfast or brunch.

Swiss Chard Frittata

eggs

Swiss Cheese

Swish Chard (6 1/2 cups, washed well)

white onion (sliced thin)

tsp butter

kosher salt and fresh pepper (to taste)

Egg white

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

white onion

Preheat the oven to 400F.

In a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. Set aside.

Separate the stems from the leaves of the chard. Dice the stem into small pieces.

Roll the leaves up and slice into thin ribbons, about an 1/8-inch thick.

Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper.

Slowly cook the onions, stirring occasionally until the onions become translucent, about 8-10 minutes.

Bring the heat up to medium and cook until the onions caramelize. Set the onions aside.

Increase the heat to medium-high, add remaining butter and add the chard stems. Cook about 3-4 minutes.

Add the chard leaves to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend.

Reduce heat to low and cook until the edges set, about 6-8 minutes.

Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes.

Remove from the oven and place a dish over the pan; flip onto the plate. Cut into wedges and serve.

Thanks for sharing the recipe. But, for me it had too much onion.  Perhaps you could specify how many cups one large onion is.  I made it again with 3 drops of onion and 1 clove of garlic which suited my pallet better.  I added 1/4 cup Parmesan cheese.  Its a good recipe! 
I made ice cream with the egg yolks.

I've made this twice now and loved this both times.  What makes it better is so has my picky husband.  Thanks for a great recipe.

I had a kot of swiss chard from my tower garden so i made this! It was excellent! Perfect balance of flavors. Even my kods gobbled it up. Thanks!

I make sure to plane Swiss chard in my garden just for this dish.  We loved it.  My husband is a very picky eater.  He loved it also.

Wow!  I love caramelized onions.  This was delicious!  I had rainbow chard from my produce box.  I only had 5 eggs so I used all while eggs and added some dollops of ricotta.

This was very delicious.

Oh. My. Goodness. I’m not a huge eggs person, but this was outstanding. The only thing I changed was the length of time I caramelized the onions. I usually make them once a week to go with steak, and I let them go low and slow for 1hr+. It really elevates the sweetness and knocked this dish out of the park for me. Thank you for another great one, Gina!

This was easy to make and really tasty. What a great way to use chard from the garden!  I didn't have swiss cheese on hand so I substituted 1/2C of crumbled feta instead. So good!

One of our favourite ‘after farmer’s market ‘ meals. 
Easy to make, good WW point  count and even delicious reheated..

I've never known what to do with chard, and when I've made it I hated it.  This was delicious!  I added some mushrooms, otherwise followed recipe exactly,  Will make again.  Thanks you!

This savory, cafe-inspired breakfast frittata is brimming with caramelized onions, shiitake mushrooms, baby broccoli and Gruyere cheese!

Breakfast Frittata

unsalted butter

olive oil

white onions, quartered and sliced thinly

shiitake mushrooms, sliced

broccoli

garlic, pressed through garlic press

Salt

Black pepper

Italian seasoning

fresh, chopped flat-leaf parsley

fresh, chopped cilantro

half & half

cayenne pepper (optional)

cheese

To begin, gather and prep all of your ingredients according to the ingredient list above to have ready and organized for use.

Place a cast-iron (10 inch) skillet, or other non-stick and oven safe skillet, over medium-high to high heat, and add in the butter and the oil. Once the butter has melted, add in the sliced onions, and allow them to caramelize a little, for about 10-12 minutes.

Then, add in the sliced shiitakes, and continue to cook until the mushrooms become golden-brown, about 4 minutes. Add in the chopped baby broccoli and stir that in to incorporate, and allow the broccoli to become crisp-tender, about 3 minutes or so.

Add in the garlic, a couple of pinches of salt and pepper, the Italian seasoning, and the chopped parsley and cilantro, and stir to combine. Once the garlic becomes aromatic, turn the heat to very low, or turn off for a moment.

Whisk together the eggs, the half &half, a couple of pinches of salt and black pepper, the pinch of cayenne (if using), and about 1 cup of the grated cheese, whisking only until then eggs are broken up, taking care not to over-whisk.

Now, with the heat turned up under the skillet to medium-high, pour in the egg mixture and gently stir with the sauteed vegetables to incorporate. Then, allow the egg/veggie mixture to cook, undisturbed, for about 2-3 minutes, or just until the sides begin to set up.

Sprinkle the remaining 1/2 cup of cheese over top, and place the skillet into the oven to bake for about 24 minutes, or just until the frittata is puffed and set. Allow for a few minutes out of the oven before slicing and enjoying.

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Top 2 egg frittata recipes from across the web

The most viewed egg frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Swiss Chard Frittata

Breakfast Frittata

The most viewed egg frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine