My Catholic Kitchen - Rainbow Chard and Cheddar Frittata 2-websize
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Rainbow Chard and Cheddar Frittata


  • 1 bunch Cal Organic Farms Rainbow Chard coarsely chopped
  • 4 tablespoons Olive Oil
  • 1 small Vidalia Onion thinly sliced
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 6 large Eggs
  • 4 cloves Garlic minced finely
  • 1/4 cup Cabot Extra Sharp Cheddar Cheese


1. Preheat your oven to 350 degrees.

2. In a large frying pan over medium heat add chard, olive oil, onions, salt, and pepper. Saute until tender for about 5 minutes.

3. In a large bowl lightly beat the eggs with the garlic and cheese. Add the egg mixture to the chard mixture.

4. Cook until eggs are set around the edges for about 5 minutes.

5. Transfer to the oven to cook an additional 7-9 minutes.

6. Let cool slightly before cutting into wedges and serving.

Courtesy of Veronica Gantley