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Swiss Chard Frittata

Paulette Balsam


This works well with almost any green, but Swiss chard is a favorite of ours. 



Large bunch Swiss chard

1 onion

1-2 tablespoons olive oil

5-6 eggs

Olive oil or butter for pan

Salt and pepper



Thinly slice the stems and leaves of a bunch of chard.  Slice an onion thinly.

Saute the veggies with salt and pepper in 1 -2 tablespoons of olive oil.  When well wilted, let cool.  


Scramble 5 or 6 eggs in a bowl and add the sautéed veggies and more salt.  Heat some butter or olive oil in a non-stick pan; add egg mixture.  Cook over medium heat, covered, until done.  If you prefer your eggs well done, slide the mostly cooked frittata onto a plate, hold the pan over it and flip it back into the pan.  Cook to your satisfaction.  I usually slice these servings with scissors rather than a knife for a cleaner cut.

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