Chard & Feta Frittata
This Chard & Feta Frittata is a high-protein, make-ahead dish featuring earthy Swiss chard and salty feta cheese baked into a fluffy egg base, perfect for a nutritious breakfast, brunch, or light lunch.
For 6 servings
Preheat oven to 375°F (190°C). Wash Swiss chard thoroughly, remove tough stems, and chop the leaves into 1-inch pieces. Dice the small yellow onion and mince the garlic cloves.
Heat olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant. Stir in the chopped chard leaves and cook, stirring occasionally, until wilted and most of the liquid has evaporated, about 5-7 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
Gently fold the cooled, wilted chard and sautéed aromatics into the egg mixture. Stir in the crumbled feta cheese, ensuring it's evenly distributed.
Pour the entire mixture back into the same oven-safe skillet (no need to clean it, just ensure it's still lightly greased from sautéing). Distribute the chard and feta evenly.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed, golden brown around the edges, and set in the center (a knife inserted into the center should come out clean).
Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing into wedges. Serve warm or at room temperature.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Pan Choice: A well-seasoned cast iron skillet or a good quality non-stick oven-safe pan (10-inch is ideal) works best for frittatas, ensuring even cooking and easy release.
- 2Doneness Check: To ensure your frittata is perfectly cooked, gently jiggle the pan; the center should be firm with no liquid movement. A slight golden-brown color on top is also a good indicator.
- 3Prevent Watery Frittata: Make sure to thoroughly cook down the chard until most of its moisture has evaporated before adding it to the egg mixture. This prevents a watery frittata.
- 4Cool Before Cutting: Allowing the frittata to rest for a few minutes after baking helps it set further and makes for cleaner slices.
Adapt it for your goals.
Vegetable Swap
Substitute Swiss chard with spinach, kale, or a mix of bell peppers and zucchini for different flavor profiles and textures.
Cheese AlternativeCheese Alternative
Replace feta with goat cheese for a tangier note, shredded cheddar for a milder flavor, or Parmesan for a sharper, saltier kick.
Add ProteinAdd Protein
Incorporate cooked and crumbled sausage, diced ham, or smoked salmon for an extra protein boost and savory depth.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall satiety, making this frittata a filling meal.
Nutrient-Dense Vegetables
Swiss chard is packed with vitamins A, K, and C, as well as minerals like magnesium and potassium, contributing to bone health and immune function.
Bone Health Support
Feta cheese provides calcium, crucial for strong bones and teeth, while Swiss chard's vitamin K also plays a vital role in bone metabolism.
Frequently asked questions
Yes, frittatas are excellent for meal prep! You can bake it, let it cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
