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Swiss Chard & Parmesan Frittata

Servings: 4


  • 1 small bunch Swiss chard (8 ounces)
  • 1 ½ tablespoons unsalted butter
  • 1 medium yellow onion, cut in half through the stem and thinly sliced
  • 8 large eggs
  • 1/3 cup whole milk
  • teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • ¾ cup freshly grated Parmesan cheese


  • Preheat the oven to 350 degrees.
  • Rinse the chard under cold running water, and separate the leaves from the center stems. Dice the stems into 1/4 inch pieces and set aside. Roughly chop the leaves and place them in a colander. (Do not pat them dry.)
  • In a 10-inch cast-iron skillet or ovenproof saute pan, melt the butter over medium-low heat, swirling the pan to coat the bottom and sides. Add the onions, diced chard stems and 1/2 teaspoon of the salt and cook for 10-12 minutes, stirring occasionally, until the tender. (If the onion begins browning, lower the heat.)  Add the leaves in two batches and cook for 8 to 10 minutes, tossing occasionally, until wilted and tender.
  • Meanwhile, in a large bowl, gently whisk together the eggs, milk, remaining 1 teaspoon salt, and pepper until just combined. Stir in the Parmesan. Pour the egg mixture into the sauté pan and stir to combine with the chard and onions.
  • Bake for 20 to 22 minutes, until the frittata is just set.  Place an oven mitt on the handle of the pan (it will be HOT!) and use a paring knife to loosen the edges of the frittata from the sides of the pan. Let sit for 5 minutes before serving, then gently slide a spatula underneath the the edges of the frittata to further separate it from the bottom and sides. Carefully slide the frittata onto a serving platter, or serve directly from the pan.
    Copyright 2017, Lidey Heuck, All Rights Reserved