Swiss Chard & Goat Cheese Frittata

Prep Time
Cook Time
Ready In

"Serve this hot, warm, or at room temperature. Serve with slices of heirloom tomatoes. The amount of garlic can be decreased (or increased) according to tastes."

Original recipe yields 6 servings


  • Serving Size: 1 (181.8 g)
  • Calories 215.5
  • Total Fat - 15.2 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 288.3 mg
  • Sodium - 540.2 mg
  • Total Carbohydrate - 4 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.4 g
  • Protein - 15.7 g
  • Calcium - 245.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 16 mg
  • Thiamin - 0.1 mg

Step 1

Wash the Swiss chard; cut off stems, dice finely, and set aside. Chop the leaves.

Step 2

Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.

Step 3

Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.

Step 4

Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.

Step 5

Wash and dry the skillet and return to stove top.

Step 6

Preheat the broiler unit in the oven.

Step 7

Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.

Step 8

Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.

Step 9

Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.

Tips & Variations

No special items needed.



A very tasty egg and cheese dish and we love Swiss chard, so that was a fabulous addition to the recipe. I also added nettles and wild garlic, as I had some in the garden and as well as goat's cheese, I also added some Swiss cheese too! Made for family picks and the CQ, thanks Mike, Karen/FT

review by:
(26 Aug 2015)

Mia in Germany

This made a lovely dinner today! We had it with tomato salad, and it was perfect. The rosemary and garlic are really special in this combination. I'll make it again soon! Thanks for sharing. Made it for Culinary Quest 2015 / Family Picks 1

review by:
(24 Aug 2015)


Mikekey, I made this for breakfast this morning, and I have to say it was delish! I loved the amount of garlic you had listed in the recipe, and it was the perfect amount for us. I halved it to feed two, and we enjoyed it to the max! Can't wait to make it again. Thank you for posting for us to try! Linda

(6 Aug 2015)