Swiss Chard & Gruyère Frittata

Is it a proper frittata if you don’t start it in a skillet on the stove? Perhaps these are just baked eggs. Either way, they’re delicious.

Preheat your toaster oven to 375° F (it was in the mid-80s today, too hot for the big oven). Saute two small onions, diced, in a little olive oil. While they are turning soft and golden, wash and trim about 10 cups of swiss chard, and then chop it roughly. Add the chard to the pan, cook until wilted. Let it cool a bit. Beat a dozen eggs with 4 to 8 oz. of shredded Gruyère, add the chard mixture, and stir. Pour into a greased pan (I used the one that came with my toaster oven, which is about 9.5″x11″) and bake for 25 minutes, or until eggs are set.

Once you’ve cooled the frittata, slices can be individually frozen.

10 thoughts on “Swiss Chard & Gruyère Frittata

  1. That makes my mouth water. I’ve been buying my eggs from a local Amish farm and they are SO much better tasting than store bought eggs. I bet they’d be FANTASTIC in this recipe!

  2. This looks so great Dara! I LOVE frittata and this looks like such an easy way to make it…I really want to try to make a quiche but am unsure of the ratios of stuff…do you have any good recipes for say a broccoli cheddar quiche?

    The broccoli cheddar quiche I keep in my recipe binder is Easy Broccoli Quiche. According to my notes, I halved the onion, used a 10 oz. package of frozen broccoli, thawed and drained, added a dash of dried mustard, used cheddar instead of mozzarella, and reduced milk to 3/4 cup. You need a deep dish crust, and you should pre-bake the crust for 10 minutes. So, as with any recipe, it’s just a starting point! Adding mushrooms is a good change, too. Hope that helps! — Dara

  3. Curiously enough, we did something similar twice last week…once with onions and chard, and once with onions, chard and diced zucchini. I used a pepper jack cheese, and tossed some chopped basil into the eggs.

    I wonder if I saw your post before, and subconsciously stored it – because I didn’t consciously to make this, it’s just what jumped out of the fridge.

    In any case, yum!

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