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Mains

Green Monster Swiss Chard Frittata

July 5, 2021 by Alexandra Daum
This easy dairy and gluten free green monster swiss chard frittata is packed with green summer vegetables like zucchini, greens, and herbs.
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Two pieces of frittata in a deep place with extra herbs and a fork.

I cut back the last of the (bolted) over-wintered chard this week, and harvested the final leaves to make this swiss chard frittata. Since newly planted greens are ready to harvest now, too, this recipe seemed timely.

With zucchini, plenty of herbs, and a pile of hardy greens, this is a great light summer meal. If you have a garden, you’re probably already growing most, if not all, of the veg you need here. And if not, it’s all easy to find at this time of year.

The vegetables are quickly cooked in the same pan you bake the frittata in. If you don’t have an oven-safe frying pan, don’t worry. Just switch it over to a baking dish before adding the custard mixture and you’re good to go.

Ingredients

  • Olive Oil: to sauté the vegetables. A little oil is important to prevent the frittata from sticking to the pan after baking.
  • Onion: small, red or white.
  • Zucchini: cooking the zucchini before baking helps to reduce the water content – if using raw zucchini, you often get watery pockets in the custard.
  • Garlic: we’re pushing this a bit further than usual to get a strong golden colour, improving the overall flavour.
  • Swiss Chard: I always remove the tough stems but you don’t have to if you like them – they can be pickled if you want to reduce waste.
  • Eggs: there is no substitute for eggs in this recipe. Room temperature will give you the best results, as always.
  • Non-dairy Milk: I always use oat milk, but any unsweetened type (barring coconut) is fine.
  • Herbs: dill is particularly good and what’s featured in the recipe, but any herbs you particularly like will be good.
  • Spices: salt, pepper, and optional hot pepper.
Swiss chard frittata ingredients.

How-to

  • Chard and herbs in a white colander.
    Wash and separate herbs and greens.
  • Whisking egg mixture in a bowl with greens in the upper corner.
    Whisk the egg mixture with the herbs.
  • Zucchini, onions, and garlic after cooking in the cast iron pan.
    Sauté the onion, zucchini, and garlic.
  • Chard added to the pan with the other vegetables.
    Add chopped chard to the hot pan.
  • Chard after wilting in the hot pan, stirred through the other vegetables.
    Stir until the chard wilts.
  • Woman's hand pouring the bowlful of whisked eggs into the pan.
    Pour the egg mixture over the vegetables.
  • Frittata before baking.
    Gently move around for an even layer.
  • Frittata after baking, slightly golden around the edges.
    Bake until just set and serve.

Notes and Substitutions

Of course, any hardy greens can be subbed for chard. Kale, spinach, or rucola are all great here and others like beet greens work too.

Change the herbs based on your preference, and note that they make up a large part of the flavour profile here. Basil and chives are excellent options. I don’t really recommend dried herbs in this recipe but they can be used in a pinch.

Add other veg as you like – mushrooms, sweet peppers, cherry tomatoes – whatever you have on hand. This takes away from the ‘green monster’ feeling a bit, but green isn’t the only healthy colour!

Avoid over-baking. The frittata should be just set, with barely golden edges, when it’s ready. Over-baked and it will be rubbery and horrible. The centre will likely puff up during baking, completely normal, and it will deflate after coming out of the oven.

Leftovers are surprisingly good cold, but don’t keep well for more than a day. I always polish off any leftovers in the evening rather than letting it sit overnight in the refrigerator (this still bugs my partner, but I do leave food out at room temp. I know it’s not common in North America but we have no fridge space!)

More Chard Recipes

Lentil and Greens Patties
Roasted Cauliflower Tacos with Refried Beans
Chickpea Pumpkin Curry
Creamy Steel Cut Oats with Rainbow Chard

More Savoury Egg Recipes

Beets and Greens Tart
Super Green Spinach Pancakes
Quinoa and Greens Patties
Zucchini Cornbread Muffins

Two triangles of frittata in a deep plate with a piece speared onto a fork.

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Yield: 4

Green Monster Swiss Chard Frittata

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
5 from 1 vote

Ingredients

Metric – American
  • 4 large eggs
  • 60 ml oat milk or another unsweetened milk
  • A large handful fresh dill finely chopped
  • 2 teaspoons olive oil
  • 1 small onion halved and thinly sliced
  • 1 small zucchini quartered lengthwise and sliced
  • 1 clove garlic thinly sliced
  • 1 teaspoon sea salt to taste
  • ½ teaspoon black pepper to taste
  • 70 grams chard, de-stemmed and roughly chopped

Instructions

  • Preheat the oven to 200°C (400°F).
  • Crack the eggs into a mixing bowl. Add the milk and dill, then whisk by hand until foaming and fully combined. Set aside.
  • Heat an oven-safe frying pan* over medium heat.
  • Once the pan is hot, add the olive oil, followed by the sliced onion. Cook for 2-3 minutes, stirring frequently, until softened.
  • Add the zucchini and garlic, and cook for other 3-4 minutes, or until the zucchini is lightly golden. Season with salt and pepper.
  • Stir the chard into the pan to wilt the greens. Turn off the burner.
  • Pour the egg mixture into the hot pan** and carefully move the pan to the pre-heated oven.
  • Bake the frittata for 15-18 minutes, or until just set. The edges will be a very light golden colour and the centre will still be slightly soft to the touch.
  • Serve immediately. Leftovers don’t keep well for more than a day but this can be eaten at room temperature.

Notes

* My pan is 20cm (8 in.) and while a smaller pan is fine, I don’t recommend using a larger one, as the frittata will be too thin.
** If you don’t have an oven-safe frying pan, sauté the vegetables as directed, and then move them into a baking dish before adding the eggs.

Nutrition

Serving: 1g Calories: 212kcal Carbohydrates: 18g Protein: 13g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 2g Cholesterol: 85mg Sodium: 245mg Fiber: 4g Sugar: 2g
© Alexandra Daum
Course: Mains
Cuisine: Italian
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This recipe was first shared in August 2014. It has been updated with improvements to the recipe as of July 2021.

More Mains:

Pasta with mushroom sauce on two plates with drinks.Vegan Mushroom Stroganoff
Three rice-stuffed pumpkins on plates.Vegetarian Stuffed Pumpkins
Plates with pieces of puff pastry pie on them.Roasted Vegetable Pie with Puff Pastry
Bowls of pumpkin curry with naan and small pumpkins around.Chickpea Pumpkin Curry

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