Rating: 4.5 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 16 Ratings

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.


Credit: Greg DuPree

Recipe Summary test

30 mins
1 hr
4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

  • 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.

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

Nutrition Facts

259 calories; fat 16.9g; saturated fat 5.5g; cholesterol 379.6mg; carbohydrates 12.3g; sugars 4.5g; protein 16.5g; sodium 1356.5mg; fiber 4.3g.