Food & Cooking Recipes Breakfast & Brunch Recipes Swiss Chard Frittata 2.9 (33) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 17, 2023 Print Rate It Share Share Tweet Pin Email Servings: 12 Perfect for breakfast, lunch, or dinner, this Swiss chard frittata with onions, feta cheese, and cherry tomatoes is a healthy and delicious meal idea. Bryan Gardner Ingredients Tomatoes 24 cherry tomatoes 2 cloves garlic, smashed 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon fresh thyme leaves ½ teaspoon light-brown sugar ¼ teaspoon coarse salt Frittata 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 ¾ cup cow's milk feta, crumbled Directions Tomatoes: Preheat oven to 325 degrees. 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 in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside. Frittata: Increase oven temperature to 425 degrees, 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. 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. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. 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. 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. 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. Rate it Print