Swiss Chard and Feta Frittata

Frittata, fresh out of the oven

Saturday morning I had a couple of my girlfriends over for brunch.  We were convening with a meal before heading to Golden Gate Park for Outside Lands, an annual music festival in San Francisco.  I’ve had a scheduling conflict every other summer that I’ve lived in the city, so this year I was stoked to finally be able to go!

In my special delivery on Thursday, I got a nice bunch of Swiss chard and some fresh parsley.  About a year and a half ago, I made this recipe for Frittata Bites with Chard, Sausage, and Feta for an Easter brunch.  It was a big hit, so I decided to use it as the base recipe on Saturday.  One of my friends is a vegetarian, so I modified the recipe to remove the meat, and added some spices to keep the flavor bold.

The ingredients

Swiss Chard and Feta Frittata

Serves 4

  • Nonstick cooking spray
  • 1- 12 oz bunch of Swiss chard, center stems removed
  • 1 tablespoon olive oil
  • 1 cup yellow onion, chopped
  • 1/4 teaspoon cumin
  • 8 large eggs
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 cup crumbled feta cheese
  • Fresh parsley, for garnish

Preheat oven to 325°F. Spray 8 inch square baking dish with nonstick spray, and set aside.

Bring a large pot of salted water to boil.  Add Swiss chard and cook about 2 minutes, until just wilted.  Drain and finely chop chard.  Place chard in a kitchen towel or paper towels and squeeze out any remaining water.

Chard chopped, before pressing in towel

Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 7 minutes.  Add cumin and saute for an additional 3 minutes.  Remove from heat and cool.

Onions with cumin

In large bowl, whisk eggs, cream, salt, and pepper.  Stir in chard and onions, then add feta. Transfer mixture to prepared baking dish.

Before baking

Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to a wire rack and cool 15 to 20 minutes. Place platter atop the baking dish, and using oven mitts to hold baking dish and platter firmly together, invert the frittata onto platter.  For full size servings, cut into 4 pieces and serve.  For hors d’oeuvres, cut into 20 equal size pieces.

Serve warm or at room temperature.  Garnish with parsley leaves.

To complete the meal, I baked some buttermilk biscuits and sliced up some of my lovely Serendipity Farms strawberries.  I also had mimosa fixins’ availble (because really… what’s brunch without mimosas?!).  It was a tasty meal, and was just what we needed before trekking through the park to get to the stages.

Big Boi at Outside Lands

Outside Lands was AWESOME.  We saw Portugal the Man, Alabama Shakes, Big Boi, Passion Pit, and Sigur Ros.  All of the performances were fun, but Sigur Ros was amazing!  If you ever have a chance to see them perform live… GO!  You won’t regret it.

Sigur Ros… wow!

Hope you all had as much fun this weekend as I did!

Happy Eating!



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