Food & Cooking Recipes Breakfast & Brunch Recipes Swiss Chard Frittata 3.7 (24) 2 Reviews Roasted tomatoes, Swiss chard, and creamy feta make this frittata a healthy, satisfying meal. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 14, 2024 Rate PRINT Share Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins Servings: 12 Perfect for breakfast, lunch, or dinner, our Swiss chard frittata with onions, feta cheese and cherry tomatoes is a healthy and delicious meal for a crowd. To make it, start by roasting cherry tomatoes and garlic cloves in a tangy-sweet mixture of balsamic vinegar, thyme, and brown sugar until softened and caramelized. Then cook onions and Swiss chard in a skillet before adding 18 large eggs, the roasted tomatoes, and some salty feta cheese. After a quick stint in the oven, this thick, fluffy frittata is ready for cutting into wedges. Serve it warm, room temperature, or even cold. 20 Swiss Chard Recipes That Spotlight the Versatility of This Healthy Green Bryan Gardner Ingredients for Swiss Chard Frittata Cherry tomatoes: Roasting cherry tomatoes with garlic, vinegar, thyme, and brown sugar builds incredible flavor while also helping to release some of the moisture from the tomatoes, keeping your frittata from ending up soggy and spongy. Use it to make a vinaigrette or to add to a pasta dish. Eggs: You'll need 18 large eggs for this recipe. That's quite a bit more than most of our frittata recipes and it lends some serious volume to this dish, making it perfect for feeding a crowd. Swiss chard: This recipe uses about half a bunch of Swiss chard. You can use green, red, or the rainbow variety—whatever looks best when shopping. To use up the rest of the bunch, add the leaves to a pizza, pickle the stems, or chop it all up and briefly wilt it before tossing it with pasta. White onion: White onion adds its mild bite to this delicious egg dish. Slice the onion thinly, but not so thinly that it disappears in the frittata. Shoot for one-quarter of an inch, and if you can't find white onions, you can swap in one large or two small-to-medium yellow onions instead. Feta cheese: Salty, crumbled feta cheese balances out the tomatoes' sweetness while adding some welcome creaminess to this recipe. If you'd prefer, you can use an equal amount of crumbled goat cheese instead, or leave out the cheese altogether. A flexible, heatproof spatula is incredibly helpful for pushing the eggs toward the center of the pan while cooking so that the runny parts run underneath. (The soft, flexible tip of the tool also won't scratch your pan, which is another huge bonus.) We highly recommend having one on hand for this recipe, but you can use a wooden spoon or spatula for this step in a pinch. Ingredients Tomatoes 24 cherry tomatoes 2 cloves garlic, smashed 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon fresh thyme leaves ½ teaspoon light-brown sugar ¼ teaspoon coarse salt Frittata 18 large eggs Coarse salt and freshly ground black pepper 2 to 3 tablespoons extra-virgin olive oil 2 large white onions, halved and sliced crosswise into ¼-inch-thick slices 6 to 8 ounces Swiss chard, stems sliced thin, leaves sliced into ribbons ¾ cup cow's milk feta, crumbled Directions Preheat oven; prepare tomatoes and roast: Preheat oven to 325°F. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside. Increase oven temperature; beat and season eggs: Increase oven temperature to 425°F, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside. Cook onions: In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Add chard stems, then leaves: Reduce heat to medium and add chard stems; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Add egg mixture and cook: Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes. Scatter tomatoes and feta over top; bake: Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes. Remove frittata from pan; slice and serve: Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature. Storage Leftover frittata can be wrapped well and refrigerated for three to four days. Enjoy it cold or room temperature, or reheat in a 350 degree Fahrenheit oven until heated through, 5 to 10 minutes. Alternatively, microwave individual slices until hot throughout, about 30 seconds. Freezing You can also freeze individual slices of frittata wrapped well in plastic wrap or foil and stored in a freezer bag. For best results, reheat in the oven as microwaving can cause frittata to become soggy. Other Frittata Recipes to Try: Martha's Potato and Onion Frittata With Goat Cheese Perfect Frittata With Zucchini and Provolone Sweet-Pea-and-Onion Frittata Tomato, Scallion, and Cheddar Frittata Asparagus Frittata With Goat Cheese and Herbs Quick Broccoli Frittata Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.