Swiss Chard, Onion, and Cheese Frittata

Preparation info
  • Serves


    • Difficulty


Appears in
Let's Do Brunch

By Brigit Binns

Published 2013

  • About

I like to bring a frittata to the table whole, then cut it into wedges as I would a birthday cake. A pie or cake server makes quick, easy work of this task.


  • 1 bunch Swiss chard, about lb (750 g), tough stems removed


Bring a large pot of water to a boil over high heat. Add the chard leaves, reduce the heat to medium, and cook until the leaves are tender and the ribs are easily pierced with a fork, 12–15 minutes. Drain in a sieve, rinse under cold running water, and squeeze dry. Chop finely and squeeze dry again.

In a bowl, beat together the eggs, half-and-half, cheese, olives, salt, and pepper just