Rainbow Chard Frittata

Eggs baked with sauteed chard stems and leaves, onion, and cheese for a skillet full of color.

  • Serves6
  • Prep15 min
  • Cook25 min
QR code linking to https://livingharvestgardens.com/recipes/rainbow-chard-frittata/
View online

Ingredients

  • 1 bunch rainbow chard, stems and leaves separated
  • 8 large eggs
  • 1 yellow onion, diced
  • 1 cup shredded cheese such as gruyere or cheddar
  • 1/4 cup milk
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method

  1. Heat the oven to 375°F (190°C) and dice the stems, keeping the chopped leaves aside.
  2. Warm the oil in an oven-safe skillet and cook the onion and chard stems 5 minutes until softened.
  3. Add the chopped leaves and cook 2 minutes more until wilted.
  4. Whisk the eggs, milk, salt, and pepper, then stir in half the cheese and pour it over the chard.
  5. Scatter the remaining cheese on top and cook a minute on the stove until the edges set.
  6. Slide the skillet into the oven and bake 15 to 18 minutes until the center is just firm.
Both the jewel-toned stems and the tender leaves go into this frittata, with the stems softened first so nothing bakes up stringy. The colorful stems hold through the oven heat, so slices come out flecked with gold, pink, and crimson.