Chard & Sun Dried Tomato Frittata

A frittata is a weekend's best friend. The hardest part is remembering to buy a dozen eggs before Friday. You can clean out tired vegetables from your fridge, add a grating of cheese and quickly bake off before friends arrive for brunch. The key to a frittata is not to over bake the eggs, I remove my frittata from the oven as soon as the center is not giggly, and barely firm.


all units: U.S. Imperial

  • 1 dozen eggs
  • 4 leaves of green chard, roughly chopped 
  • 1 handful of sun dried or fresh cherry tomatoes 
  • 1 handful fresh parsley
  • 2 cloves of garlic, grated 
  • 1/2 c Pecorino / Parmesan 

Preheat oven to 350. Whisk all the eggs into a large bowl and set aside. Sauté the chard and parsley with garlic and olive oil and a pinch of sea salt in a skillet on a medium heat. (If using fresh tomatoes, add now). Remove the greens (and tomatoes) and set aside.

Add a glugg of olive oil to the pan. Turn the heat up high, add the eggs and greens into the pan. Add a pinch of sea salt. Cook the eggs halfway through, pulling the cooked eggs into the center of the pan gently. Top the half cooked eggs with sun dried tomatoes and grated cheese.

Bake for 10-12 mins until the frittata puffs up, and does not giggle in the center. Top with flaky sea salt and fresh cracked pepper. Serve alongside a mixed green salad.