Swiss chard frittata made with sweet caramelized onions, swiss chard, eggs and cheese, perfect for breakfast or brunch.
Swiss Chard Frittata
Swiss chard is one of my favorite leafy greens and it’s so easy to cook.you can eat the leaves and stems (just boiled stems a bit longer as they are stronger). It is an excellent source of vitamins K, A and C, minerals, phytonutrients, antioxidants and fiber. This light frittata uses half egg whites and half whole eggs.If you want to make more dishes with Swiss chard, try mine Chicken Casserole with Sausage and Swiss Chard and Swiss Chard Eggs Benedict.
Are frittatas just crustless quiches?
Frittatas are similar to crustless quiches, but there are a few differences:
- Less milk: The only dairy product in this frittata is ¼ cup Swiss cheese. Since the quiche is custard, it will have some form of liquid dairy such as cream, milk or half and half.
- Cook faster: Once you add the eggs, this frittata is ready in 15 minutes. Quiche usually takes about 35 to 40 minutes to bake.
- Cooking methods: Frittatas usually start cooking on the stove and finish in the oven. The quiche has been baking in the oven.
Can you make a frittata ahead of time and reheat it?
Vegetable frittatas are great for meal prep. You can make them ahead of time and reheat them in the microwave before serving. It will keep in the refrigerator for 3 to 4 days.
What to Serve with Swiss Chard Frittata
- Green vegetables: If not, you can use kale, collards, or spinach for Swiss chard.
- cheese: Substitute Swiss cheese for feta, goat cheese, or parmesan.
- vegetable: Add mushrooms or bell peppers for extra veggies.
- Egg: Swap the egg whites for whole eggs.
More frittata recipes you’ll love:
Swiss Chard Frittata
Swiss Chard Frittata is made with sweet caramelized onions, Swiss chard, eggs and cheese and is perfect for breakfast or brunch.
- 4 big egg
- 4 large egg whites
- 1/4 cup grated swiss cheese
- 1/2 bunch of swish beets, 6 1/2 cups, washed
- 1 large white onion, thinly sliced
- 2 teaspoon whipped butter
- kosher salt and fresh pepper , to taste
Preheat oven to 400F.
In a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. shelved.
Separate the stems and leaves of the beets. Cut the stems into small pieces.
Roll up the leaves and cut into thin ribbons about 1/8 inch thick.
Heat a 10-inch skillet over low heat; melt half of the butter, add the onion and a pinch of salt and pepper.
Cook the onion slowly, stirring occasionally, until the onion is translucent, about 8-10 minutes.
Reduce the heat to medium and cook until the onions are caramelized. Set the onion aside.
Increase heat to medium-high, add remaining butter and add beet stems. Cook for about 3-4 minutes.
Add the beet leaves to the pot and cook until wilted, about 2-3 minutes. Season with salt and pepper.
Reduce heat to low; pour egg mixture into skillet, add caramelized onion, salt, and pepper, and toss to combine.
Reduce heat to low and cook until edges are set, about 6-8 minutes.
Once the bottom and edges are set, place in the oven and bake until fully set, about 4-5 minutes.
Remove from oven and place a plate on the pan; flip onto a plate. Cut into wedges and serve.
Serve: 1/6 pieces, Calories: 139kcal, carbohydrate: 13G, protein: 12G, fat: 5.5G, Saturated fat: 2G, cholesterol: 130mg, sodium: 446mg, fiber: 5G, sugar: 2G
WW Points Plus: 4
Key words: brunch recipes, brunch egg dish, egg frittata, light swiss chard frittata, swiss chard frittata