The baked Swiss chard frittata is a simple, light, and versatile main dish, perfect for bringing to the table a different and tasty way to use steamed or sautéed Swiss chard with a more pronounced flavor. Baking makes the frittata fluffy and even, without the need to flip it or use excessive oil. It’s an excellent idea for a quick dinner, a lunch to take to work, or a savory buffet since it cuts well into squares and stays soft even when cold.
This version in a 7.5×7.5 inch square pan results in a frittata that is just the right height, compact, and easy to portion. The delicate flavor of the chard combines with the softness of the eggs and the aroma of cheese, creating a balanced, nutritious dish suitable for the whole family. You can serve it simple, with a fresh salad or grilled vegetables, or place it in a sandwich for a quick and complete meal.
Cut into squares, it’s also perfect to serve with an aperitif or for a buffet.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the baked Swiss chard frittata:
- 4 medium eggs (at room temperature)
- 7 oz sautéed Swiss chard (or steamed)
- 3 tbsp grated Parmesan cheese
- to taste fine salt
- to taste black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp cow's milk (or plant-based)
Tools for the baked Swiss chard frittata:
- 1 Oven De Longhi
- 1 Baking Pan 7.5×7.5 inches
- 2 Bowls
- 1 Knife
- 1 Whisk
Steps for preparing and cooking the baked Swiss chard frittata:
Chop the Swiss chard with a knife, if using steamed, squeeze them well to remove excess water.
In a bowl, break the eggs, add the milk, and beat them well with a whisk. Add the Parmesan, salt, and pepper and mix well. At this point, add the chopped Swiss chard and stir well to ensure the mixture is homogeneous.
Take the 7.5×7.5 inch square pan, line it with parchment paper, and then brush the oil using a silicone brush. Pour the mixture inside and level it with a spatula to achieve an even thickness.
Bake in a preheated convection oven at 356°F and cook for about 22-28 minutes, until the surface is golden and the frittata is puffed and set in the center. Let it rest a few minutes before cutting into squares and serving.
Serve the frittata with a light side dish (mixed salad, or julienne carrots), or with cooked vegetables.
You can also cook the frittata in an air fryer at 338°F for 15/18 minutes, checking the center to ensure it’s set.
Notes
If you don’t have a square pan for this quantity, a 20 cm round pan works fine. If using a pan 26 cm or larger, double the quantities.
FAQ (Frequently Asked Questions)
Can I use other vegetables besides Swiss chard
Yes, you can replace Swiss chard with spinach, beet greens, grated and well-squeezed zucchini, or cooked and chopped broccoli or cauliflower. The procedure remains the same.
Can I prepare the frittata in advance
Sure, it keeps well in the refrigerator for 2 days. You can enjoy it at room temperature or briefly warm it up in the oven or air fryer.
How can I cook the frittata in a pan
Heat a drizzle of oil in a non-stick pan, pour in the mixture, and cook on low heat with a lid for about 8 to 10 minutes. When the surface starts to set, flip the frittata using a plate or lid and cook for another 3 or 4 minutes on the other side. The result will be a soft, slightly golden frittata that is a bit moister than the oven version.
Can I add other ingredients to the mixture
Yes, you can customize the frittata by adding chopped onion, spices like paprika or turmeric, a bit of ricotta for a softer texture, or already cooked cubed potatoes. If you add moister ingredients like zucchini or fresh cheeses, you might need to slightly increase the cooking times.
