Light Swiss Chard Frittata Recipe

Light Swiss Chard Frittata
Light Swiss Chard Frittata

Light Swiss Chard Frittata Recipe

Light Swiss Chard Frittata

At first bite you’ll love the sweet caramelized onions, in combination with the savory flavors from the Swiss chard, eggs and cheese. A perfect meatless dinner when paired with a salad and some crusty bread. Or you can serve it for breakfast or brunch, it’s easy to make ahead and reheat before serving.

Swiss chard is one of my favorite leafy green vegetables and it’s an excellent source of vitamins K, A, and C, minerals, phytonutrients, antioxidants and fiber. If chard is not available, try this with kale or spinach.

To keep it light, I usually I prefer to make my Frittatas with half egg whites/half whole eggs but to further lighten it you can make this with all egg whites as well.

Depending on how you serve this, it will serve four to six people.  Leftovers can be refrigerated and reheated.


4 large eggs

4 large egg whites

1/4 cup grated Swiss Cheese

1/2 bunch (6 1/2 cups) Swish Chard, washed well


1 large white onion (2 cups), sliced thin


2 tsp light butter

salt and fresh pepper to taste


Preheat oven to 400°.

In a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. Set aside.


Separate the stems from the leaves of the chard. Dice the stem into small pieces. Roll the leaves up and slice into thin ribbons, about an 1/8-inch thick.



Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until the onions become translucent, about 8-10 minutes. Bring the heat up to medium and cook until the onions caramelize. Set the onions aside.


Increase the heat to medium-high, add remaining butter and add the chard stems. Cook about 3-4 minutes. Add the chard leaves to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend. Reduce heat to low and cook until the edges set, about 6-8 minutes. Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes.

Remove from the oven and place a dish over the pan; flip onto the plate. Cut into wedges and serve.

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