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Swiss Chard & Onion Frittata – Recipe

Frittatas are a fantastic meatless dish and a terrific way to increase the number of vegetables in your diet. Do not be misled by the elegant name, everyone enjoys frittatas for their versatility and great use of leftover ingredients from the fridge. You’ll fall in love with the savoury flavours of the Swiss chard, eggs, and cheese combined with the sweet caramelized onions at the very first bite.

Serving: 6

Calories: 140 – 200 per 1/6 serving estimate

Cooking time – 15 Minutes; Preparation time – 25 to 30 Minutes


8 large eggs

1½ tbsp black pepper (divided)

1 tbsp salt (divided)

2 tbsp olive oil (divided)

½ tbsp butter

¼ cup of cheddar cheese 

½ cup of parmesan cheese (substitute: asiago or pecorino cheese)

1 medium white onion and 1 medium red onion, both sliced thinly

3½ cup of fresh and washed Swiss Chard (stems separately diced and leaves cut into thin ribbons)


  1. Take a bowl and add eggs, some salt and black pepper, parmesan cheese and whisk until evenly mixed. 
  2. Take a pan, heat 1 tbsp olive oil and the onions, add some salt and black pepper, sauté first at slow heat for 10 minutes till translucent and then on high heat until the onions caramelize and set aside.
  3. Add 1 tbsp olive oil, put in the Swiss chard stems, cook for 6-7 minutes and then add leaves and cook for another 2-3 minutes. Add the butter, onions and egg mixture into the pan and blend everything together with remaining salt and black pepper.
  4. Let it cook until the edges and bottom are well set. Add the cheddar cheese on top and place the pan in the oven, cook until the cheese melts completely and the top is yellowish brown.
  5. Flip the pan to a plate, cut the frittata into wedges and enjoy!

Swiss Chard Frittata can be enjoyed all by itself or with various combinations of whipped cream, fresh fruits and salads or with toasted bread or waffles at any time of the day. You can serve it hot or refrigerate it for up to four days and microwave when needed.

Jeny Sara Varghese | Contributing Writer

Summer 2024

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