Swiss Chard and Heirloom Tomato Frittata (#1496)

Dinner Main
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  • 2 tsp Extra-Virgin Olive Oil
  • 1 large Onions diced
  • 2 cloves Garlic minced
  • 1 pound Swiss Chard chopped
  • 3/4 tsp Sea Salt divided into three parts, Maldon is best
  • 6 large Egg Whites
  • 2 large Eggs
  • 1 tsp Red Hot Pepper Sauce to taste, Frank's Red hot is best
  • 1/4 cup Basil fresh minced or 1 tablespoon dried
  • 4 oz Mozzarella Cheese divided
  • 1 large Beefsteak Tomatoes heirloom (or regular)
  • 1/8 tsp Black Pepper fresh ground
  • 1 Tbsp Extra-Virgin Olive Oil


  1. Add 2 teaspoons of olive oil to a large oven-safe skillet and heat at medium-high.
  2. Add the diced onion and cook, stirring occasionally for 10 minutes or until onion is translucent and just starting to brown.
  3. Add the garlic and stir, cooking until fragrant, about 30 seconds.
  4. Add the swiss chard, season with 1/3 of the salt, stir to combine and cover. Cook for 10 minutes or until cooked through and wilted. Stir occasionally.
  5. Meanwhile, in a small bowl, combine the egg whites, eggs, basil, 1/3 of the salt, hot red pepper sauce and a grinding of black pepper and whisk until completely mixed.
  6. Remove the swiss chard mixture to a medium sized bowl and allow to cool for 5 minutes. Wipe out the skillet.
  7. Add one tablespoon of olive oil to the skillet and heat over medium-low heat.
  8. Add 1/2 of the mozzarella cheese to the chard mixture and combine.
  9. Add the egg mixture to the swiss chard mixture and combine.
  10. Preheat the oven to 350° f (180° c).
  11. Slice the tomato into 4 thick slices (or more as desired). Season the tomato slices with flaky sea salt and black pepper.
  12. Pour the egg and chard mixture into the hot skillet.
  13. Arrange the tomato slices on top of the egg and chard mixture. Sprinkle with the remaining mozzarella cheese.
  14. Cover and cook for 10 minutes.
  15. Reduce heat to very low and continue to cook for 15 minutes.
  16. Uncover and place the skillet into the oven and bake for 10 minutes.
  17. Remove from the oven. Cool for a few minutes and serve.
  18. Garnish with micro-basil or the leaves and flowers of spicy globe basil if desired.
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