Italian frittata is just about as easy and versatile breakfast dish you could ask for. It’s endlessly customizable, sustaining, and has none of the complexities of quiche or omelettes. Once you add frittata to your breakfast repertoire, you’ll find yourself making it again and again.
The best part about frittata? You can add pretty much any savory ingredient you want to it, making it a great way to use up any scraps of veggies or cheese that happen to be lingering in your refrigerator.
I’ve been anxiously watching the swiss chard in my garden growing over the past few weeks, eager to incorporate that beautiful color into a recipe. Swiss chard frittata seemed like a pretty good candidate!
Like any leafy green, swiss chard can be slightly bitter. Sauteeing the chard in olive oil before cooking the frittata helps to mellow this out, and the tangy goat cheese offsets it nicely.
I’ve seen rainbow chard like this at most grocery stores, and our farmers’ markets here in Nashville have also been overflowing recently. So the next time you see these rainbow beauties, pick some up and make a breakfast frittata of your own!
Here’s what you’ll need:
- 6-8 swiss chard leaves and stems
- 1 green onion sliced, both white and light green parts
- 1 tbsp olive oil, divided
- 8 large eggs
- ½ tsp kosher salt, plus additional to taste
- Pepper, to taste
- ¼ cup crumbled goat cheese
Start by preheating the oven to 400. While the oven is heating, work on prepping the chard and the rest of your ingredients.
Cut the swiss chard stems into quarter to half inch pieces. Rough chop the leaves of the chard and keep separate from the stems. The stems will take longer to cook so you’ll saute them for a few minutes on their own. Next, slice the green onion.
Grab a 10 inch non-stick and oven-safe skillet. The ones with metal handles are typically oven safe up to 500 degrees or so. Heat 1 tsp olive oil in the skillet. Add swiss chard stems and the sliced white part of the green onion to the pan. Season with salt and pepper. Saute over medium heat for 3-4 minutes or until the stems just become tender.
Next add the chopped leaves of the chard and an additional 2 tsp olive oil. Season again with salt and pepper and saute until the greens are just wilted, about 1-2 minutes.
While your chard sautes, beat 8 eggs into a mixing bowl until eggs and yolks are just combined. You want to be careful not to over beat the eggs, otherwise your frittata can become tough. Add 1/2 tsp kosher salt and a few grinds of black pepper.
Pour egg mixture over the sauteed chard while the pan is still over medium heat. Sprinkle your crumbled goat cheese and remaining green parts of the green onion on the top. Cook until the edges of the egg mixture start to set and pull away from the sides of the pan.
It should take 2-3 minutes for the edges to set, and once that happens remove it from stovetop heat and place in the oven to continue cooking. Cook at 400 for 10 minutes or until eggs are set in the center.
Remove the pan from the oven carefully and slide the frittata from the pan onto a plate. This helps to stop the cooking process, ensuring no overcooked, tough eggs. For me it also helps to end interaction with that hot pan – I’ve burned myself on the handle of a pan that just came out of the oven, but that I’ve forgotten is scorching hot, several times. Best to just transfer the frittata to a plate and cover the hot saute pan handle with your oven mitt.
Cut the frittata into wedges and serve while still warm. I love making extra frittata on a weekend morning and having a healthy breakfast ready for more during busy mornings throughout the week. You just need to reheat in the microwave for 20-30 seconds and you’re ready to go! Put a reheated wedge between bread for an easy breakfast sandwich.
Swiss Chard and Goat Cheese Frittata
An Italian breakfast favorite, perfect for Sunday brunch or to make ahead for busy weekday mornings!
- 6-8 swiss chard leaves and stems
- 1 green onion sliced
- 3 tsp olive oil divided
- 8 large eggs
- 1/2 tsp kosher salt plus additional to taste
- fresh cracked black pepper to taste
- 1/4 cup crumbled goat cheese
Preheat oven to 400.
Slice stems of chard into quarter to half inch pieces, rough chop the chard leaves, and slice the green onion.
Heat a non stick, oven safe 10 inch skillet over medium heat and add 1 tsp olive oil. Saute chard stems and white parts of the green onion for 3-4 minutes or until slightly tender. Season with salt and pepper.
Add chard leaves along with 2 tsp olive oil, seasoning again with salt and pepper. Saute for an additional 1-2 minutes or until leaves are just wilted.
Beat eggs until just combined and add 1/2 tsp kosher salt plus black pepper. Stir to combine.
Pour eggs overtop of sauteed chard and add crumbled goat cheese and the remaining sliced green onion over the top.
Cook eggs over medium heat until the edges start to set and pull away from the pan
Place in oven and bake at 400 for 10 minutes or until set in the center
Remove from oven, slide onto a plate or serving platter to cool, cut and serve!