Swiss Chard & Gruyère Frittata
July 29, 2008
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.
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Filed under: Breakfast,CSA,Veggie Mains
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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10 Comments
1.
margie | July 29, 2008 at 8:28 pm
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.
Cathy C | July 29, 2008 at 10:37 pm
This not only looks great but the fact that you suggest this is also freezer friendly puts this one over the top.
cheers
Cathy
http://www.wheresmydamnanswer.com
3.
Olga | July 30, 2008 at 10:40 am
This looks like a great and easy brunch idea! I’m hungry now.
4.
Sarah | July 30, 2008 at 6:10 pm
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
5.
Paula | July 31, 2008 at 12:46 am
This frittata looks so amazing! I love both swiss chard as well as Gruyere, so this recipe is a keeper for me! Yum!
6.
Kevin | July 31, 2008 at 5:41 am
That looks good! I have been looking for new ways to use Swiss chard.
7. chickinthekitchen.com &ra&hellip | August 3, 2008 at 7:59 pm
[...] a great week for cooking — lots of variety, lots of success with new recipes. We enjoyed a Swiss Chard & Gruyère Frittata, Basil Green Beans with Tomatoes, and Strawberry-Coconut Muffins. I need to try making the Hoisin [...]
8.
magpie | August 4, 2008 at 8:59 am
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!
9. February Food Letter | Ma&hellip | June 14, 2010 at 3:10 pm
[...] Swiss Chard and Gruyere Frittata (@ Chick in the Kitchen) [...]
10. chickinthekitchen.com &ra&hellip | July 27, 2010 at 9:08 pm
[...] combined sauteed swiss chard and onions, Gruyere, and eggs before, in fritatta form. I don’t love swiss chard as a side dish, but folded into eggs (or mashed potatoes) I do like [...]
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