Rainbow Chard, Onion, and Cheese Frittata

5.0 from 5 reviews

Author: Anita Jacobson





Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4


  • 1 bunch (625 gram / 1 1/4 lb) rainbow chard
  • 6 large egg, lightly beaten
  • 6 tablespoon water/vegetable stock
  • 28 gram / 1 oz grated Parmesan
  • 2 teaspoon salt, divided
  • 1 teaspoon ground pepper, divided
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon fish sauce/soy sauce
  • 4 tablespoon olive oil, divided
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced


  1. Preheat oven: Preheat oven to 175 Celsius/350 Fahrenheit.
  2. Prepare rainbow chard: Separate the leaves from the stem. Cut the leaves into thin strips. Dice the stems into 1/2-inch pieces.
  3. Prepare egg mixture: In a mixing bowl, combine eggs, water/stock, Parmesan, 1 teaspoon of salt, 1/2 teaspoon ground pepper, smoked paprika, fish sauce/soy sauce, and 1 tablespoon of olive oil. Set aside.
  4. Sauté onion: Heat the remaining 3 tablespoons of olive oil in a 12-inch cast-iron skillet (or another oven-proof frying pan) over medium-high heat. Sauté onion until translucent, about 5 minutes. (Note 1)
  5. Sauté rainbow chard and garlic: Add rainbow chard stems, garlic, the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of pepper into the skillet. Sauté for 3 minutes. Add rainbow chard leaves and sauté until wilted, about 2 minutes.
  6. Add eggs: Pour the egg mixture over the sautéd vegetables. Cook until the edges are set, about 4-5 minutes.
  7. Bake frittata: Transfer the skillet into the preheated oven. Cook for 7-8 minutes, or until the frittata is fully set.
  8. Serve: Cool the frittata briefly, then cut into 6-8 wedges. Serve immediately.


  • (1) You can use a 10.5-inch cast-iron skillet too, but you may need a longer baking time in the oven for the frittata to fully set.

Another great recipe by https://vforveggy.com.