Throw leftover or excess veggies into a frittata for an easy weeknight dinner. This Swiss Chard Potato Chive Frittata can easily be adapted for what veggies you have on hand.
With a CSA comes much needed creativity and recipe inspiration for those days when it seems like you have four different vegetables to use up and you don’t know what to do with them. Frittatas have been one of my go-to-dishes for just that. But now I have a new favorite veggie-user-upper-meal to share with ya’ll and that is the glorious frittata.
A frittata is an egg-based Italian dish, which is probably why I have fond memories of my Italian great-grandmother making frittatas for dinner when I would stay over at their 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 cheeses, cook, and voila! The true beauty of a 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 season to keep it fresh. As we’re in that awkward summer to fall transition –> use up your dark leafy greens, tomatoes, corn, potatoes, peppers, etc. And once fall is officially in full force, change it up with some cubed butternut squash or pumpkin.
Today’s frittata comes to you via my CSA surplus. Specifically the potato, swiss chard, and chive surplus. One key to a frittata is adding a flavor punch – whether it be garlic, onions, fresh herbs or spices. So for this frittata, I let the chives do the flavor work. I also added some Greek yogurt in place of cream to make the frittata richer and a little more nutritious.
Swiss Chard Potato and Chive Frittata
(5 votes, average: 3.60 out of 5)
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- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
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!
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
Instructions
- Preheat oven to 400 degrees F.
- Add olive oil to a 12-inch cast iron pan (or nonstick oven safe pan) over low-medium heat. Once oil is hot, add potatoes and season with salt and pepper. Cook, stirring occasionally, until potatoes are slightly browned and fork-tender, about 15 minutes.
- Add Swiss chard, season with more salt and pepper, and sauté, stirring occasionally until slightly wilted, about 3-5 minutes. Add garlic and cook until fragrant, about 1 minute.
- While potatoes or chard are cooking, whisk eggs and Greek yogurt in a medium mixing bowl until combined. Stir in chives. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Sprinkle shredded Gruyere cheese evenly over veggies. Pour egg mixture evenly over top.
- Heat on stovetop just until the edges begin to set, about 2 minutes.
- Transfer pan to oven and bake until frittata is set and jiggles just slightly in the center, about 8-10 minutes.
- Let cool for at least 5-10 minutes before serving.
Notes
- To save time, use leftover vegetables or prepare veggies ahead of time.
- You can use a smaller cast iron pan but baking time will increase.
- To tell if your frittata is set, gently shake the pan and if center has a slight jiggle to it, it’s done cooking but if it jiggles significantly, it needs more time. The edges should be slightly browned and if you insert a knife into the center it should come out clean.
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- Prep Time: 5 minutes
- Cook Time: 30
- Category: Breakfast
- Method: Cast Iron
- Cuisine: Italian
Tell me, are you on the frittata train? What are your favorite add-ins?
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I love Fritatas, and we’ve been making them a ton for breakfast lately. One tip I’ve discovered is that if you want to add tomatoes, slice them and put them on top. If you mix them in, the eggs will have a weird grainy texture. It took me way too long to figure that out.
What a fabulous tip, Michele!
I only have a 12” cast iron skillet, how much more yogurt/eggs do you think I should use?
I’d try adding 1-2 additional eggs. Let me know if that works!
Can I make this in a muffin pan? and how far in advance can I make them for a brunch?
Sure! You can definitely make this in a muffin pan for smaller bite sized servings. You can make it one day ahead and store them in the refrigerator.
This looks absolutely mouthwatering!!
Thanks, Shannon!!
I love a good frittata, such an easy and flavorful way to get veggies in! This looks fantastic, can’t wait to try!
Me too! Such an easy weeknight meal too and great way to use up leftover veggies.
Looks delicious! I’m majorly on the frittata train (I actually have a frittata recipe scheduled for tomorrow!). Love the Greek yogurt sub, too!
Thanks! Haha that makes two of us on the frittata train.
I need a cast iron skillet so I can make frittatas!! Love the unique combo of swiss chard and potato.
Thanks, Emily! I adore my cast iron. Don’t know what I’d do without it!
My CSA has been packed with veggies the last few weeks! I’m not complaining, but it definitely takes some creativity to use them up. I’ll have to try a frittata – great idea!
Thanks, Dana! It’s a good problem to have, right?! 🙂