Swiss Chard Frittata
Make this Swiss Chard Frittata now: Swiss Chard Frittata with caramelized onions and melting Swiss cheese.
Ingredients
- 4 large eggs
- 4 large egg whites
- 1/4 cup grated Swiss Cheese
- 1/2 bunch Swish Chard (6 1/2 cups, washed well)
- 1 large white onion (sliced thin)
- 2 tsp whipped butter
- kosher salt and fresh pepper (to taste)
Instructions
Step 1: Preheat and whisk the eggs
Preheat the oven to 400°F. In a medium matte-grey ceramic bowl combine the 4 large eggs, 4 large egg whites, and 1/4 cup grated Swiss cheese with a generous pinch of kosher salt and a few grinds of fresh pepper. Whisk until the mixture is homogeneous, slightly frothy, and glossy; set the bowl aside on the Luna Pearl granite surface while you prep the greens.
Step 2: Separate and slice the chard
Separate the Swiss chard stems from the leaves. Dice the pale, crunchy stems into small, even pieces so they cook through quickly. Roll the leaves tightly like a cigar and slice into thin 1/8-inch ribbons, creating bright, feathery green ribbons that will wilt quickly when heated.
Step 3: Slowly cook the onions
Heat a 10-inch skillet (no stove visible; the skillet sits on the surface) and melt half of the whipped butter. Add the thinly sliced white onion with a pinch of salt and pepper and cook gently on low, stirring occasionally until translucent—about 8–10 minutes—then raise the heat to medium and continue until the onions take on deep amber, sweet caramelized strands. Transfer the caramelized onions to a small bowl and set aside.
Step 4: Sauté the chard stems and leaves
Increase the heat briefly and add the remaining butter to the skillet, then add the diced chard stems and sauté until they begin to soften, about 3–4 minutes. Toss in the sliced chard leaves and cook only until wilted, 2–3 minutes, keeping the ribbons vivid green and tender. Season the greens lightly with salt and pepper and return the caramelized onions to the skillet top for an even distribution.
Step 5: Pour the eggs and set the edges
Reduce the heat to low and pour the whisked egg-and-cheese mixture over the sautéed stems, wilted chard ribbons, and caramelized onions so the ingredients distribute evenly through the custard. Gently stir once to nestle the onions and greens, then let cook undisturbed on low until the edges look set and tacky, about 6–8 minutes—still slightly jiggly in the center but holding shape.
Place the skillet (without showing an oven) on the surface, then transfer to the preheated oven and bake until the frittata is completely set through, about 4–5 minutes.
Step 6: Flip, slice, and serve
Remove the skillet from the oven and, resting on the Luna Pearl granite, cover with a plate or dish, flip the skillet to release the frittata, then slide the golden, slightly crisp-edged round onto a white dinner plate. Cut into wedges so the cross-section reveals the fluffy, custardy interior studded with bright green chard ribbons and caramelized onion strands; finish with a few turns of fresh pepper.
Notes
- Use fresh eggs for the best texture and flavor.
- Caramelize onions low and slow for a sweet, deep flavor.
- Wilt the chard just until tender to keep the frittata bright and not soggy.
- Reheat gently on the stove or in a low oven to preserve custard texture.