I love a good frittata, but find that they often come out watery from too much moisture or rubbery from being overcooked. I learned this fool-proof slow-cooking method from Carla Lalli Music and after trying it out, I’ll never go back! The key is cooking the frittata at a lower temperature for a longer time and then letting it rest for a few minutes, resulting in a luscious, creamy consistency. This version uses a whole bunch of swiss chard that gets cooked down with sweet onions and bell peppers and topped with plenty of melty cheese.
Ingredient Highlight
Swiss chard! is in the same family as beets and spinach and is packed with tons of nutrients: carotenes, vitamin C, E, and K, fiber, magnesium, potassium, and iron (just to name a few). Keep those stems! You can thinly slice them and then pickle them or use them as a base for soups, stir-fries, etc…with onion, etc…
Servings 6 People
Prep Time 10 minutes 
Cook Time 35 minutes Ingredients
- 2 tbsp olive oil
- ½ yellow onion, diced (about 1 cup)
- 2 bell peppers, diced (about 1 ¼ cups)*
- 1 ¼ tsp kosher salt, divided
- 12 large eggs
- 1 cup grated or crumbled cheese (gouda, fontina, cheddar, goat, feta, and/orparm), divided
- 1 large or 2 small bunches swiss chard, stems removed, leaves roughly chopped or torn (about 6 cups packed)
- You could use a different green (like kale) or veggie, just make sure they are cooked through all the way and that all of the water has been cooked out/evaporated before adding the eggs.
- Note: If you don’t have a large enough oven-proof skillet, cook the veggies in any skillet, then transfer them to a 9×13-inch baking dish and continue to follow the recipe.
- Make it meaty! Add your favorite sausage. Just cook/brown it before cooking the onion/veggies. Transfer it to a bowl or plate and then stir it back in before adding the eggs.
Instructions
- Preheat the oven to 300F
- In a large (12”) cast-iron or oven-proof skillet over medium heat, warm the olive oil. Add the onion, bell pepper, and ½ teaspoon salt. Cook for 5-7 minutes, or until the onion and bell pepper have softened, stirring occasionally.
- Meanwhile, add eggs and ¼ teaspoon salt to a large bowl and whisk thoroughly until totally smooth (give it some muscle, you don’t want any egg white streaks in there – it should be uniform and a little bubbly when it’s done). Stir in ½ cup of the cheese. Set aside.
- In the skillet, add half of the chard and remaining ½ teaspoon salt and cook, stirring occasionally, until the chard wilts down enough to make room for the rest (this should happen in a minute or less). Add the rest of the chard and continue to cook until wilted and tender, about 5 minutes, stirring often. Turn off the heat. Spread the veggies out evenly.
- Give the eggs one more whisk, then pour into the pan, distributing it all around. Use a wooden spoon or spatula to evenly distribute the veggies in the frittata. Sprinkle the remaining ½ cup cheese over top.
- Transfer to the oven and bake for 20 minutes, or until the eggs are mostly set and no longer jiggly in the center. Let the frittata rest for 10 minutes to finish cooking through and cool off.
- Use a knife to loosen the edges. The first slice is always tricky to get out. Slice it up and serve warm with a side of buttered toast or this week’s salad!
Items you can prep ahead (optional)
- Grate or crumbled 1 cup cheese (gouda, fontina, cheddar, goat, feta, and/orparm)
- Dice ½ yellow onion (about 1 cup)
- Dice 2 bell peppers (about 1 ¼ cups)*
- Remove stems from 1 bunch swiss chard and chop or tear the leaves (about 6 packed cups)
- Make the frittata
Substitutions:
- This recipe cannot be made vegan, unless there is an egg substitute that you like to use (never tried this).
- To make dairy-free, skip the cheese or use a dairy-free alternative cheese.
- Use a large bunch of kale in place of the chard.
- Skip the bell pepper or substitute with another veggie.
Storage:
-
Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through.
- Enjoy with this week’s salad or a side of buttered toast or avocado toast.
- Make it a sandwich! Put it between two slices of toast with some mashed avocado, pickled red onions.
