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Easy Rainbow Chard Frittata

If you have eggs and leafy greens on hand, you have the beginnings of an easy and quick supper. Take for example, this rainbow chard frittata. Seasoned simply, with aromatic onions and garlic, plus salt and pepper, frittatas like this are a protein rich last minute meal, one I fall back on time and time again.

serving Rainbow Chard Frittata | Letty's Kitchen

Nutritious rainbow chard is the leafy green in this frittata. The best thing about using chard is that you can–you should–you must–use the colorful stalks as well as the leaves. The stalks add bonus flavor and color plus more vegetable volume to whatever you’re using it in, like frittatas!

Click here to save this Rainbow Chard Frittata recipe to cook later.

Rainbow chard for Rainbow Chard Frittata | Letty's Kitchen

Think of a frittata as a large Italian omelet, except the filling is mixed right into the eggs. Almost any vegetable goes—potatoes, asparagus, all types of greens, leftovers–rainbow chard frittata is just one idea. If you have fresh herbs like basil or thyme, include them in your vegetable mix.

You can skip the cheese altogether to keep your rainbow chard frittata dairy free. If you are including cheese, you can vary with Gruyere, feta, or dollops of goat or ricotta, whatever you have on hand. Mix cheese in the filling or/and sprinkle (more) cheese on top.

eggs for Rainbow Chard Frittata | Letty's Kitchen

Frittatas can be made with up to a dozen eggs–this one is veggie dominant, made with 6 eggs. Some recipes have you bake the whole thing in the oven, this one you cook stovetop.

Some recipes have you flip a frittata onto a plate and slide it back into the skillet to cook the other side. This rainbow chard frittata finishes under the broiler—no flipping skills needed.

How to make this rainbow chard frittata:

  1. Prepare the chard:

    Wash the chard. Tear or slice the chard leaves from the stalks. Dice the stalks into 1/4-inch pieces and coarsely chop the leaves. 

  2. Cook the aromatics and chard:

    Sauté the chard stalks with onion and garlic, then stir in the chard leaves. Cook until they wilt and are tender.

  3. Mix the veggies with the eggs:

    Let the chard mixture cool a bit, then stir into lightly beaten eggs that you’ve seasoned with salt and pepper.

  4. Cook the frittata:

    Pour the egg and chard mixture into a skillet you’ve heated with a couple tablespoons of olive oil. As the eggs begin to set, gently lift the edges so the uncooked egg will flow underneath. Cook until mostly set, but a little runny on top.

  5. Finish and serve:

    Sprinkle cheese over the eggs. Place under a broiler 3 to 4 minutes, until the cheese is golden and the eggs are set.
    Serve in wedges, with a crisp green salad.

Rainbow Chard Frittata | Letty's Kitchen

What is chard?

  • Crinkly-leafed chard is also known as Swiss chard. Rainbow chard’s gold, red, and white stalks look a bit like rhubarb or celery, though chard is a botanical cousin of beets and spinach. Surprisingly, quinoa is also a botanical cousin! Chard’s tender leaves wilt and shrink quickly, all the sooner to get your frittata cooking.
  • Chard is second only to spinach on the world’s healthiest vegetable list. It’s packed with anthocyanins and fiber, and its vidid color, both in leaves and stalks, illustrates chard’s antioxidant qualities.
  • If you were look for seeds to plant rainbow chard in your garden, they might be labeled “bright lights” chard.
  • Chard’s tender greens wilt quickly and take on a milder flavor when cooked. Maybe more importantly, chard is a two-for-one vegetable–you can eat the stems as well as the leafy greens. The stems add meaty texture and pleasing crunch.

The first time I made a chard frittata, I was helping friends cook for a wedding feast, served family-style. For 3 hours my job was to crack eggs, while my frittata partner cooked the eggs and veggies, skillet after skillet, 20 frittatas total. We served them 12 wedges to a platter, surrounded with mixed greens, sliced red and yellow beets, and local goat cheese.

My friend’s frittata recipe comes from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution, (affiliate link) a cookbook by Alice Waters. The recipe includes numerous tips for making perfect frittatas, with variations and serving ideas. This rainbow chard frittata is adapted from that original recipe.

Alice Waters’ recipe calls for a 10-inch non-stick skillet. Robbie and I like a relatively thin frittata, so I make ours in a 12-inch skillet. Depending on the day, I might cook frittatas in a cast iron or non-stick skillet, either or.

Try this rainbow chard frittata variationquick and easy spinach frittata.

More chard recipes:

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If you like this recipe, I’d be grateful if you’d give a ✮✮✮✮✮ rating on the recipe card below.

Nutrition information is an estimate provided by an online nutrition calculator. The numbers will vary based on the quantity consumed, brands used and any substitutions. Note: the nutrition calculator only counted the first tablespoon of oil–the calories with total amount of oil will be about 100 calories per serving.

**This rainbow chard frittata is an update of a recipe I wrote for my CSA back in 2009, and migrated over from my old Muffin Talk blog. Updated with photos April 2017. Latest update January 2023.

Filed under: Gluten Free, Main Course, Recipes

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9 comments

  • Mary Thoen

    I was inspired by this recipe. Used what I had in the house, tuscan kale and yellow onion. I cooked the onion in olive oil till soft, then added some chopped red pepper and garlic, followed by the kale. Since kale loves to be massaged by olive oil, I drizzled a bit more on and cooked till the kale was softened. I whisked up the eggs with some grated romano, salt, pepper (always fresh ground for me), and little cayenne (good call, Letty!). Added the eggs to the kale mix in my 12″ cast iron pan. When it was almost done, topped it with some shredded cheddar and put it under the broiler. Yum! Had some for breakfast and froze 3/4 of it in 3 bags to take on a golf trip with the girls next weekend. Easy breakfasts! Reply · 23 April, 2017

    • Hi Mary,
      Thank you!!! Love that you took the inspiration and ran with it–with ingredients you had on hand. I bet it was amazing! Reply · 23 April, 2017

  • I too prefer a thin frittata. That is when I call them a frittata! When they’re thick I still like ’em but I tend to call them Spanish style tortilla. GREG Reply · 26 April, 2017

    • You know, before I posted the frittata, I did think of calling it a Spanish tortilla. Then the thought completely left my mind. I should write these things down! Reply · 30 April, 2017

  • Susy

    This is yummy! Reply · 10 May, 2017

  • I get a lot of Swiss chard in my weekly veg box so am always on the lookout for more recipes. Made this tonight but halved the amount and it was delicious. I didn’t have any cayenne pepper so used hot paprika instead. Reply · 17 July, 2019

    • Thank you Elaine. We get a lot of chard in our farm share boxes too. That’s probably the main reason why I have so many chard recipes on the blog! Reply · 18 July, 2019

4.20 from 10 votes (7 ratings without comment)

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