Swiss Chard Frittata

January 19, 2014
1 Ratings
  • Serves 6
Author Notes

This recipe has French/Italian/Spanish origins. We were in France on vacation and a friend prepared a similar dish calling it a Trouchina. I did some research and added my own ingredients. I use Pecorino cheese because I find far more flavorful than Parmesan. I have spiced it up a bit with cayenne and loaded it with lots of wonderful and healthy chard. —Sharon

What You'll Need
  • eggs, swiss chard, pecorino cheese, salt and pepper, extra vrigin olive oil
  • 10 fresh farm eggs
  • 10 cups Swiss chard (chiffonaded)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1.5 cups pecorino cheese, grated
  • several generous grinds of black pepper
  • only first set of ingredients necessary
  1. Wash and dry chard. Chiffonade to fit into 10 cups (about 2 bunches)
  2. Whisk eggs tougher with salt and peppers. Add chard and cheese little by little until evenly mixed.
  3. Heat some olive oil, enough to coat a 12" sauté pan over a medium/high heat. Turn heat to medium and add egg mixture, pressing dow for about one minute. Reduce heat to low and cover pan. Let cook for 20 minutes or until eggs are set.
  4. Place under broiler about 8" inches from flame for about 1 minute until top is well settled. When cool, cut into sedges and serve. Good hot or at room temperature.

See what other Food52ers are saying.

2 Reviews

Ann January 24, 2022
Easy and versatile. We make this a few times a month. We normally use pecorino as listed in the recipe but we've also made with goat cheese/feta mixture and tonight we are stepping out with Jarlsberg. Great with hot sauce or hot honey!
Ann April 20, 2021
Excellent recipe and easy dinner. Better than that, the leftovers (warm or cold) for breakfast are first rate with a splash of hot sauce.