Frittata Recipes are perfect for meatless main dishes. This Swiss Chard Frittata can be on the table in under an hour making it a great weeknight dinner!
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Frittatas - Perfect for Using Up Vegetables
I hope you like frittatas because you are going to be seeing a lot of them around here. Why? They are one of the easiest ways I know to use up a bumper crop of summer vegetables, especially if you belong to a CSA. There is no easier way to use up bits of this and bits of that than in a frittata. Oh, I know you can make fried rice or even a grain salad, but nothing beats a one pan meal.
Swiss Chard Frittata
Speaking of pans. In my humble opinion a frittata needs a cast iron skillet. There is nothing better! If you're lucky, like me, you have a very old one that belonged to your husband's grandmother or maybe even earlier. If you don't have a wonderful old, seasoned hand me down, then you need to start the tradition now, with a Lodge Cast-Iron Skillet 10-Inch Other than the antique skillets that I've inherited, Lodge is the only one for me. I am loyal to my Tennessee company!
A perfectly seasoned cast iron skillet allows you to start on the stove and finish in the oven. I always broil my frittatas to finish the cooking, I love the brown cheesy crust on top that it gives me. I used Serious Eat's Swiss Chard Frittata, as the basis for my recipe. However, I changed up the directions a little because I have a basic way that I always make frittatas. I also added some chives because mine are going crazy this year!
Swiss Chard Frittata
- 1 medium potato diced
- 1 onion diced
- 1 clove garlic minced
- 2 tablespoons chives chopped
- 1 tablespoon olive oil
- 4 cups Swiss chard leaves and stems chopped separately
- 8 eggs
- pinch of salt
- fresh ground black pepper
- ½ cup grated cheddar cheese or whatever cheese you have in your fridge
- ½ cup grated Parmesan cheese
- Heat the oil in a 12-14 inch frying pan over medium-high heat. Add the potato, onion, garlic, and chives. Let sit for about 3-4 minutes before stirring to get a brown crust on the potatoes. Continue to saute for about 5 more minutes. Add the swiss chard stems the chopped chives. Stir and continue sauteing until potatoes are just tender. Add the swiss chard leaves, ⅛ cup of water and cover the skillet with a lid. Let the leaves steam for about 5 minutes. Remove the lid and stir the ingredients.
- Meanwhile, whisk the 8 eggs in a batter bowl with a little salt and pepper. Pour over the top of the vegetables in the skillet and sprinkle with the cheeses. Cook until the sides are set - about 15 minutes. Heat the broiler. Take the skillet off the burner and place in the oven. Broil until the top is puffy and golden (keep you eye on it, this can go fast depending on your broiler).
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