June 24th, 2013

Potato and Rainbow Chard Frittata

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Let me tell you why I love frittatas.  First, they are a great way to use up all the  leftover veggies, meats and cheeses that might be hanging out in your refrigerator.  And because my kids love them, they are a great vehicle for introducing new foods. Enter the Potato and Rainbow Chard Frittata.  


Paired with some red potatoes, herbs and Fontina cheese, this rainbow chard made for one of our favorite frittata creations yet. In fact, one of my children proclaimed it to be, “the best frittata you’ve ever made!”

None of them even questioned what all the green stuff was–which I assure you is not normal.  They just devoured their dinner and went back for seconds.

Having only eaten Swiss chard in the past, I really expect a more bitter flavor from this bunch of greens, but the sweetness of the red chard and the mild and slightly nutty flavor of the golden chard were a pleasant surprise.  

And probably one of the reasons my family enjoyed this frittata so much.  And, if we’re being honest, I’m sure cheese had something to do with it too.

We’re feeding a house full of boys here, so this recipe does make a large frittata, but it can easily be scaled back and made in an 8 or 10 inch skillet. 

Potato and Rainbow Chard Frittata

Preparation 10 mins Cook Time 20 mins Total Time 30 mins


  • 4 tablespoons butter
  • 12 eggs
  • 2/3 cup shredded Fontina or mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 2-3 tablespoons chopped fresh basil
  • 2-3 tablespoons chopped fresh parsley
  • 2 cups red potatoes, cut into 1/2 inch cubes
  • Salt and pepper, to taste
  • 1/2 cup chopped onion
  • 1-2 cloves garlic, minced
  • 4 heaping cups rainbow chard, chopped
  • Chopped chives or green onions, for garnish


  1. Melt butter in a 12 inch skillet over medium-high heat. Preheat broiler.
  2. In a medium bowl, beat eggs with a dash of salt and pepper. Stir 1/3 cup Fontina cheese and 1/2 cup Parmesan cheese into the beaten eggs, along with basil and parsley; set aside.
  3. Add chopped potatoes to skillet and season with salt and pepper, to taste. Cook for 8-10 minutes or until potatoes are just becoming soft and turning golden brown.
  4. Add onion and garlic to skillet and cook for a few minutes more. Add rainbow chard to skillet and cook for an additional 2-5 minutes or until chard has wilted.
  5. Pour egg mixture over vegetables in skillet. Reduce heat to medium and continue cooking for 7-10 minutes or until the eggs start to solidify and a crust begans to form around the edges.
  6. Remove the pan from the heat and sprinkle the fritatta with the remaining cheese.
  7. Place under broiler and cook for another 4-5 minutes until the top of the frittata is set and golden brown. Garnish with chopped chives or green onions.
1 review




  1. You can definitely call a vegetable pretty! I love chard, great idea.

  2. I have never made a frittata. I guess I always thought it was so involved and difficult that I never bothered with it. I love the idea of using leftover veggies and meats. I always have those on hand. This would be great for when my in-laws visit.

  3. I have found so many interesting thing in your blog and I really love that. Keep up the good work!


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