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Chard and Goat Cheese Frittata


8 large rainbow chard leaves (stems finely diced and leaves coarsely chopped)
2 tablespoons extra virgin olive oil
1 cup shallots, thinly sliced
½ teaspoon salt
3 green garlic stalks, with green parts chopped
¼ cup fresh parsley, minced
¼ cup scallions, chopped
8 large eggs
fresh ground black pepper
4 ounces soft goat cheese, crumbled


  1. Preheat the broiler in the oven.
  2. In a large cast iron skillet* heat 1 tablespoon olive oil over medium heat. Add chard stems, shallots, ¼ teaspoon of salt and green garlic. Sauté for about 8 minutes or until the shallots are soft and just beginning to brown.
  3. Stir in the chard leaves and ¼ teaspoon salt. Sauté for 1 to 2 minutes, until the greens begin to soften. Remove from heat.
  4. Stir in parsley and scallions and set aside.
  5. In a large bowl, whisk together the eggs. Add the chard mixture and goat cheese and stir to combine.
  6. Heat 1 tablespoon of oil in the skillet over medium-high heat. Once the oil is hot, pour in the chard-egg mixture and cook for about 3 minutes, undisturbed.
  7. Place the skillet in the oven for 3 minutes. Carefully remove the skillet and pry the frittata from the edges of the skillet and invert it onto a serving platter. Cut into wedges and serve.

*If you don’t have cast iron, use a skillet with an oven-safe handle.