Rainbow Chard Frittata

Rainbow Chard Frittata

Recipe by Planted Places

This recipe is made extra special with swiss chard from the farm garden wall.


  • 6 eggs

  • 1 teaspoon kosher salt

  • Freshly ground pepper

  • 1 tablespoon olive oil

  • 1 onion, thinly sliced

  • Approximately ½ bunch (5-7 leaves) of rainbow chard (remove stems)

  • Two garlic cloves

  • ½ cup goat cheese


  • Beat eggs in a large bowl.
  • Turn on the broiler.
  • Place a 10-inch skillet on medium heat and add olive oil and sliced onion.
  • Sprinkle with ½ teaspoon salt and reduce heat to medium-low. Stir until onions are soft and start to caramelize for about 20 minutes.
  • Add Swiss chard and green garlic to the hot skillet and saute for a few minutes or until wilted.
  • Season with the remaining 1/2 teaspoon salt and crank one or two cons of freshly ground pepper.
  • Sour a little more olive oil to the poor in eggs and sprinkle cheese on top.
  • Gently stir onions and greens together to combine with the egg and cheese mixture.
  • Tilt pan around to distribute egg and tuck in edges with a spatula.
  • Keep a medium heat until the eggs are set on the sides.
  • Turn off the stove and transfer the Skillet under the broiler, cook until golden brown on top, and the center is set for about 4 – 5 minutes.
  • Slice and serve.


  • Adapted from Seasons of Sol

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