Name: Swiss Chard Potato and Chive Frittata
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 5 new (or baby) potatoes, cut into 1/2 inch cubes (about 2 cups); Salt and pepper; 1/2 bunch Swiss chard, stems removed, and roughly chopped (about 2 cups); 1 clove garlic, minced; 12 eggs; 1/2 cup plain Greek yogurt; 1/4 cup chopped chives; 1 1/2 cups shredded Gruyere cheese

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A fluffy veggie-packed frittata that only requires 10 minutes in the oven! This Swiss chard potato and chive frittata is made with Gruyere cheese and baked in the oven for an easy weeknight dinner. Leftovers are perfect for lunch or breakfast throughout the week!

cooked frittata with chives, potato and swiss chard in black cast iron pan next to striped dish towel

Why I love this recipe!

A frittata is an egg-based Italian dish, which is probably why I have fond memories of my Italian great-grandmother (called Nani) making frittatas for dinner when I would stay over at her house as kid.

Well Nani, I’m sorry it took me so long to hop on the frittata train but I’m on now and there’s no turning back!

Frittatas are kind of like a big ol’ thick omelette or a quiche minus the crust (if you’re looking for a quiche recipe, try my Asparagus and Leek Quiche with Gruyère Cheese!).

You essentially just whisk eggs, add your protein, veggies, and cheese, cook, and voila! The true beauty of a quick frittata though lies in its versatility. You can throw whatever the heck ya want in it!

That means those leftover veggies from last night’s dinner? Totally game for tonight’s frittata. And you can change it up with the seasons to keep it fresh and interesting.

In the spring months, think asparagus and mushrooms. Summer months? Kale, chard, potatoes, tomatoes. Fall? Try butternut squash or Brussels sprouts.

One key to a vegetarian frittata is adding a flavor punch – whether it be garlic, onions, fresh herbs or spices. For this frittata, I let the chives and garlic do the flavor work.

I also added some Greek yogurt in place of heavy cream to make the frittata richer and more protein-packed. It’s the dietitian in me – I love meals with protein and fiber like my Veggie Egg Bites that keep me satiated and satisfied!

This frittata is perfect for a nourishing weeknight dinner and leftovers can be enjoyed for a quick breakfast during the week!

If you’ve got little ones at home, here’s a fun fact – my 3 year old finally tried and ate some of this frittata on recipe test #3 because he helped me make it the third time around! It was a great example of how getting picky eaters helping the kitchen can help them try new foods!

Ingredients You’ll Need

ingredients for swiss chard frittata laid out on marble surface with black text overlay

Notes on ingredients:

Swiss chard: a dark, leafy green that’s mild in flavor and sweeter when cooked

Greek yogurt: Adds richness to the frittata and a protein-punch! I use whole-milk / full-fat plain Greek yogurt

eggs: the star of the show! I’ve used both large and extra-large eggs for this recipe

garlic: adds a pungent flavor kick to the dish

chives: adds a mild onion-like flavor

new potatoes: adds some substance and carbs to the frittata – look for new or baby potatoes for this recipe

Gruyère cheese: I love using Gruyere cheese in egg dishes because it’s rich, creamy and salty and nutty in flavor but you can use your favorite cheese as a substitute if you can’t find Gruyère!

This frittata packs a serious nutrition punch!

As a registered dietitian, I’m all about foods that taste good and are nourishing for our bodies and minds.

Eggs are one of those nutrient-packed foods but don’t skip the yolk! The egg yolk contains high amounts of vitamins A, D, E, K, B1, B2, B5, B6, B9, and B12, while egg white packs in high amounts of vitamins B2, B3, and B5 but also significant amounts of vitamins B1, B6, B8, B9, and B12. They’re also rich in phosphorus, calcium, potassium, and contain copper, iron, magnesium, manganese, selenium, and zinc.

Swiss chard is high in fiber, vitamins C and K, antioxidants, magnesium and potassium.

Potatoes are a good source of carbohydrate and vitamin C and potassium.

Between the eggs, potato, and Swiss chard, this is one nutrient-packed frittata!

How to Make Swiss Chard Potato Frittata

cut sautéed browned potatoes in black cast iron pan on marble surface

eggs and yogurt whisked in glass bowl with chopped chives on top

Sauté the potatoes. In a cast-iron pan, heat olive oil over low-medium heat. Add the potatoes, season with salt and pepper, and let cook, stirring occasionally, until potatoes are slightly browned and fork tender.
Whisk the eggs. While the potatoes are cooking, whisk together eggs and Greek yogurt in a glass bowl. Add chives and season with salt and pepper.
Sauté your chard! Add Swiss chard to the pan and cook, stirring occasionally, until wilted.
Cheese, please! Sprinkle grated Gruyère over the potatoes and chard.
Pour the egg mixture evenly over top. Egg should cover all the veggies and cheese.
Cook on the stovetop. Continue to cook eggs over the stovetop until edges begin to set, about 2-3 minutes.
Finish in the oven! Transfer frittata to a preheated oven at 400 degrees F and bake until frittata is set and jiggles just slightly in the middle, about 8-10 minutes.

Equipment You’ll Need

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Cast iron pan

Glass mixing bowl

Expert Tips!

For a time saver, use leftover vegetables or cook them ahead of time.
Here’s what to look for to tell if a frittata is done cooking:
- Gently shake the pan and the center can have a slight jiggle or wobble to it but if it jiggles significantly, it needs more time.
- The edges should be slightly browned
- Insert a knife into the center – if it comes out clean, it’s done. If the center is liquidy, it needs more time.
- The frittata will continue to cook and set once its removed from the oven so you want the center to have a slight jiggle to it. If it’s stiff, it is likely overcooked.
- You can insert a digital meat thermometer into the center. From a food safety standpoint, eggs should be cooked to 160 degrees F according to the FDA.

slice of potato swiss chard chive frittata with bite taken out and fork on speckled plate

Storage and Preparation

Frittata leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350 degrees F until warmed, about 10 minutes or in the microwave until warmed, about 1 minute.

You can prep all your components – veggies, cheese, and egg mixture – and store in the fridge up to two days in advance. Then combine and bake!

Recipes That Pair Well

Lavender Latte

Oat Flour Banana Bread

Pomegranate Smoothie

Carrot Cake Overnight Oats

Instant Pot Whole Wheat Bread (No Knead!)

two slices of chive potato frittata on plates with fork and rest of frittata in black cast iron pan with spatula

For more savory breakfast inspiration, check out my recipes below!

Butternut Squash Hash with Eggs

The Best Everything Bagel Casserole

Smoked Salmon Toast with Smashed Edamame

Farro Breakfast Bowl

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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