Chard and Herb Frittata With Cherry Tomatoes


So often egg recipes recommend serving a green salad alongside to cut through richness and add a healthful element. Here, there’s no need, since this egg-dish does double duty: it is rich and satisfying, but also gets in a hefty serving of greens. There’s both Swiss chard, plus a cup each of chopped parsley and cilantro folded into the frittata. Any leftovers would make a killer breakfast sandwich. Layer with a spicy mayo (just stir hot sauce and mayo together) and pile onto buttered toast. Bonus points for throwing some bacon or sausage into the mix.

Chard & Herb Frittata With Cherry Tomatoes
Inspired by kuku sabzi, the Persian herb frittata, this egg dish is bursting with herbs such as parsley and cilantro. We mixed in Swiss chard for added nutrition. The tomato salad bursts in your mouth with freshness as you bite into this herb-forward dish. Get the recipe:Chard & Herb Frittata With Cherry Tomatoes. Photo: Greg DuPree
Hands On Time:
30 mins
Total Time:
1 hrs
4 servings


  • 1 tablespoon unsalted butter 

  • 1 tablespoon olive oil, plus more for serving

  • 8 scallions, thinly sliced, white and green parts separated

  • 2 cloves garlic, finely chopped

  • 1 large bunch Swiss chard (about 1 lb.), ribs and stems removed and leaves thinly sliced

  • Kosher salt

  • 1 cup chopped fresh parsley

  • 1 cup chopped fresh cilantro

  • 8 large eggs

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground coriander

  • ½ teaspoon baking powder

  • Freshly ground black pepper

  • Nonstick cooking spray

  • 1 pint cherry tomatoes, halved


  1. Preheat oven to 350°F. Heat butter and 1 tablespoon oil in a large skillet over medium. Add scallion whites and garlic and cook, stirring, until softened, about 1 minute. Add chard and ¼ teaspoon salt and cook, stir- ring, until wilted, about 2 minutes. Add 3 tablespoons water; cover and cook until chard is tender, about 3 minutes. Remove from heat.

  2. Combine parsley, cilantro, and scallion greens in a bowl. Set aside ½ cup herb mixture.

  3. Whisk eggs, turmeric, coriander, baking powder, several grinds of pepper, and 1¼ teaspoons salt in a large bowl. Stir in chard and remaining herbs.

  4. Lightly coat an 8-inch square (or other 2-quart) baking dish with cooking spray. Pour in egg mixture and even out with a rubber spatula. Bake until set, 25 to 30 minutes.

  5. Toss tomatoes with reserved herbs, a drizzle of oil, and a pinch each salt and pepper. Serve frittata topped with tomato mixture.

Nutrition Facts (per serving)

259 Calories
17g Fat
12g Carbs
17g Protein
Nutrition Facts
Calories 259
% Daily Value *
Total Fat 17g 22%
Saturated Fat 6g 28%
Cholesterol 380mg 127%
Sodium 1357mg 59%
Total Carbohydrate 12g 4%
Total Sugars 5g
Protein 17g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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