Swiss Chard Frittata (No Oven Needed)

If you’re looking for a simple, healthy, and flavorful way to add more leafy greens to your diet, this Swiss chard frittata is the perfect recipe. Made entirely on the stovetop — no oven required — it’s a quick, nourishing dish you can serve for breakfast, brunch, or even a light dinner.

No-Oven Swiss Chard Frittata

Swiss chard is one of my favorite leafy greens, and one of the dishes I love making with it is frittata. Back when I lived in Dallas, Swiss chard was easy to find, so this recipe was on regular rotation in my kitchen. When I moved back to Europe, it became harder to source this vibrant vegetable. But just a few days ago, while visiting a nearby farm shop here in Denmark, I was delighted to find the most beautiful organic rainbow chard — along with gorgeous pasture-raised eggs. Naturally, I couldn’t resist making my easy sautéed Swiss chard side dish, followed by this simple, nourishing frittata that brought me right back to my Dallas days.

Traditionally, a frittata is like a thick omelet that’s finished in the oven. But I’ve always preferred the stovetop method. With a good stainless steel pan and a lid, the frittata cooks gently on low to medium heat and sets perfectly in about 10 minutes — no oven required.

“More Bitter, More Better…”

I first discovered Swiss chard — along with other “intimidating” leafy greens like mustard greens and collards — about eight years ago (2017), when I changed my diet after reading The Plant Paradox by Dr. Steven Gundry. As Dr. Gundry often says, “More bitter, more better.”

These greens may taste sharp at first, but their bitterness signals high levels of polyphenols — powerful plant compounds that support energy, digestion, metabolism, and healthy aging. They’re also rich in fiber, which helps keep you satisfied and supports gut health. Over time, I’ve come to truly enjoy the flavor of bitter greens, especially when paired with healthy fats like extra virgin olive oil, which balance their taste beautifully.

A Nutrient-Dense Meal

Below, you’ll find the complete ingredient list and a step-by-step guide with photos. A printable recipe card is also included at the bottom of the post.

Ingredients

For the Swiss Chard

• 1 bunch Swiss chard, about 6-8 leaves (green or rainbow)
• 2 tablespoons extra virgin olive oil
• Sea salt and freshly ground black pepper

For the Frittata

• 3 large pastured eggs
• 1/4 cup finely grated Parmigiano Reggiano
• 1/4 teaspoon salt, plus a pinch of pepper
• 1 teaspoon extra virgin olive oil
• Tools: 8-inch skillet with lid

Instructions

Prepare the Swiss Chard

Wash and dry the leaves thoroughly. Trim the tough ends of the stems, then finely chop the stems and roughly chop or tear the leaves.

Heat 2 tablespoons of olive oil in the skillet. Add the stems and leaves, toss well, then cover and cook for 1 minute until wilted.

Uncover, season with salt and pepper, add 1 tablespoon of water, cover again, and cook for 1 more minute.

Remove the lid and cook uncovered for another 30 seconds.

Make the Frittata

In a bowl, whisk the eggs with Parmigiano, salt, and pepper. Stir in the cooked Swiss chard.

If using a stainless steel skillet: Preheat the pan well, then add 1 teaspoon of oil. Lower the heat to medium and immediately pour in the egg mixture. Spread evenly and cover. Cook for 30 seconds, then reduce to medium-low and continue cooking, covered, until the top is just set (no longer runny).

Carefully flip the frittata with a spatula, cover again, and cook on low-medium for 1 more minute.

Slide or flip onto a plate, slice, and serve warm. The side on the bottom is the prettiest, so I like to flip the frittata onto a plate. 

Notes & Tips

I use stainless steel pans for almost everything, and this method makes them naturally non-stick. This is where I explain in detail how I use my stainless steel pans.

If you’re not comfortable with stainless steel or don’t have a high-quality one, use your favorite non-stick skillet instead. In that case, add the oil to a cold pan, heat on medium, then add the eggs and follow the same steps.

This recipe makes the perfect-sized frittata for an 8-inch skillet. You can add a fourth egg if you’d like a slightly thicker result. For a larger frittata (6–8 eggs), use a 10-inch skillet and increase the amount of Swiss chard accordingly.

The Perfect Matching Dish

This Swiss chard frittata pairs well with many sides — from a fresh green salad to tangy fermented dill pickles or fermented mixed vegetables. But my absolute favorite (that I actually crave regularly!) is serving it with a crunchy Carrot Ribbon Salad topped with sesame salt. The flavors balance beautifully, and the textures make every bite more exciting. Try it once, and you’ll see why it’s my go-to pairing!

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