Martha Stewart Swiss Chard Frittata

Martha Stewart Swiss Chard Frittata, easy and made to feed 12, roasts cherry tomatoes in balsamic vinegar and brown sugar until jammy. Those go into a skillet of 18 beaten eggs with crumbled feta, white onions, and chard for a summer brunch or potluck crowd pleaser.

Serve warm wedges with crusty bread or a simple green salad for a morning spread. Roast the tomatoes long enough to caramelize and dry out, because wet tomatoes make a soggy frittata.

Martha Stewart Swiss Chard Frittata

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

200

kcal

Tall, custard-soft egg wedges with sweet, jammy tomatoes and pops of salty feta on top. Cuts into clean slices and holds up at room temperature.

Ingredients

• 24 cherry tomatoes
  

• 2 cloves garlic, smashed
  

• 2 tablespoons extra-virgin olive oil
  

• 1 tablespoon balsamic vinegar
  

• 1 teaspoon fresh thyme leaves
  

• 1/2 teaspoon light-brown sugar
  

• 1/4 teaspoon coarse salt
  

• 18 large eggs
  

• Coarse salt and freshly ground black pepper
  

• 2 to 3 tablespoons extra-virgin olive oil
  

• 2 large white onions, halved and sliced crosswise into ¼-inch-thick slices
  

• 6 to 8 ounces Swiss chard, stems sliced thin, leaves sliced into ribbons
  

• 3/4 cup cow's milk feta, crumbled
  

Directions

• Roast the tomatoes: Preheat oven to 325°F. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
• Beat the eggs: Increase oven temperature to 425°F, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
• Cook the onions: In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes.
• Add the chard: Reduce heat to medium and add chard stems; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute.
• Pour in the eggs: Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
• Top and bake: Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
• Unmold and serve: Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Pyrex 9.5-inch glass pie plate, OXO silicone spatula set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different green instead of Swiss chard?

Spinach is the closest swap, but it wilts down more, so use about 10 ounces to get the same volume. Kale works too, though you should remove the tough ribs and chop it small since it takes longer to soften. Stick with greens that cook quickly in a skillet and avoid anything waxy like collards.

How do I store leftover Swiss chard frittata?

Wrap individual wedges tightly in plastic wrap or foil and refrigerate for up to 4 days. Reheat in a 350°F oven for 5 to 10 minutes, or microwave a single slice for about 30 seconds. You can also freeze slices in a freezer bag for up to 2 months, but reheat them in the oven since microwaving tends to make the eggs rubbery.

What size skillet do I need for this frittata?

A 12-inch nonstick oven-safe skillet is what the recipe calls for, and going smaller crowds the eggs so they do not set evenly. If you only have a 10-inch skillet, cut the recipe by a third: 12 eggs, 16 tomatoes, and 1/2 cup feta, then reduce the bake time by a few minutes. Check that your skillet handle can take 425°F before it goes in the oven.

Can I make this frittata ahead of time?

Make the full frittata up to a day ahead and store it covered in the fridge. It tastes great cold or at room temperature, so you can slice and serve it straight from the fridge at a brunch buffet. If you want it warm, reheat the whole thing in a 350°F oven for about 10 minutes.

Why did my frittata turn out watery?

The most common reason is under-roasting the cherry tomatoes. They need a full 40 to 45 minutes at 325°F until they are wrinkled, jammy, and dry on the outside. Raw or barely cooked tomatoes release juice into the eggs as they bake, and that liquid pools at the bottom. Another fix is to press out any extra moisture from the chard leaves before adding the eggs.