Food Recipes Breakfast & Brunch Egg Dishes Swiss Chard Frittata 5.0 (3) 3 Reviews Swiss chard — alongside mint and Greek yogurt — makes a basic vegetarian frittata so much better. By April Bloomfield Published on October 3, 2024 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time: 15 mins Total Time: 40 mins Servings: 8 Jump to recipe Inspired by North African flavors, 2007 F&W Best New Chef April Bloomfield dollops mint-flecked yogurt into a savory mixture of egg, onion, and Swiss chard before slipping the skillet into the oven. It’s a move that adds tangy pops of flavor to this simple vegetable frittata. “I love making frittatas,” says Bloomfield, chef at Sailor in Brooklyn. “Mostly, I make them for breakfast or brunch when friends visit. Usually, I use ingredients I find at a farm stand or whatever I have in my fridge." Swiss chard adds some texture and earthy flavor, while chopped Spanish onion adds a touch of sweetness. The Greek yogurt dollops bake into the frittata and add interesting creamy bites, with hints of coolness from the mint and spice from the garlic. “Recently, I’ve taken to making [a big frittata] and eating it throughout the few days that it lasts. I simply cut a slice when I need one and gently reheat it for a quick breakfast or an afternoon snack.” Frequently Asked Questions How is a frittata different from a quiche? A frittata is a crustless baked egg dish that can include meat, vegetables, and cheese. A quiche features a traditional buttery pie crust, plus cream in the egg filling, which can make it more rich option. What kind of pan should I use for a frittata? A large cast-iron skillet is one of the best pans to use for a frittata. The natural nonstick surface will make it easy to remove slices, and the deep sides will help to create hearty slices. A regular nonstick skillet will also do the trick. How should I prepare Swiss chard? From raw to roasted, there are so many ways to enjoy Swiss chard. If you like it in this recipe,try more recipes for Sautéed Rainbow Chard with Garlic and Lemon for a side dish or Creamy Swiss Chard Gratin with Crispy Gnocchi as a cozy main course. Notes from the Food & Wine Test Kitchen Swiss chard is in season from late summer to fall, but it is readily available all year round. You may use baby kale, spinach, or another hearty dark green in place of the Swiss chard. Try other herbs such as thyme, basil, or tarragon in the yogurt. Make ahead The yogurt mixture can be stored in an airtight container in the refrigerator for up to two days. Swiss chard can be blanched and chopped in advance and stored in an airtight container in the refrigerator for up to two days. Cook Mode (Keep screen awake) Ingredients 1 (10-ounce) bunch Swiss chard, stemmed 1 cup whole-milk strained (Greek-style) yogurt 2 teaspoons dried mint 1 medium garlic clove, finely chopped (about 1 teaspoon) 2 1/2 teaspoons flaky sea salt (such as Maldon), divided, plus more for garnish 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium-size (10-ounce) Spanish onion, chopped (about 1 1/4 cups) 12 large eggs, lightly beaten 1/3 ounce Parmesan cheese, finely grated (about 1/4 cup) (optional) Directions Preheat oven to 425°F. Bring a large pot of water to a boil over high. Add chard; cook until bright green and just tender, about 3 minutes and 30 seconds. Transfer chard to a wire rack to drain and cool. Pat dry using paper towels; roughly chop. Stir together yogurt, mint, garlic, and 1/2 teaspoon flaky sea salt in a small bowl; set yogurt mixture aside. Heat oil in an ovenproof 10-inch nonstick skillet over medium. Add onion and remaining 2 teaspoons flaky sea salt. Cook, stirring occasionally, until onion is just starting to brown and soften, about 8 minutes. Add chard, and cook, stirring constantly, until heated through, about 1 minute. Remove from heat. Pour eggs over chard mixture; stir briefly, lifting chard to distribute evenly among egg mixture and leaving some chard resting at the top. Spoon rounded tablespoonfuls of yogurt mixture intermittently around eggs. Transfer skillet to preheated oven, and bake until eggs are just set, 12 to 14 minutes. Remove from oven, and let cool 5 minutes. Carefully transfer to a large plate. Drizzle with additional olive oil, and sprinkle with Parmesan and additional flaky sea salt. Slice and serve. Originally appeared in Food & Wine magazine, October 2024 Rate It Print