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Swiss Chard & Mushroom Frittata


  • 1 bunch swiss chard, washed (or sub with 4 cups spinach)

  • 2 Tbsp olive oil

  • 1 onion, thinly sliced

  • 3 cloves garlic, chopped or 1 small shallot, chopped

  • 2 cups sliced mushrooms

  • 7 large free-range eggs

  • 3 tablespoons plant milk, dairy milk, or water

  • grated parmesan cheese (optional)

  • salt and pepper to taste


  1. Preheat oven to 350 F.

  2. Remove swiss chard leaves from the stem, and roughly chop the leaves.

  3. Heat oil in a 10-inch oven-safe sauté pan at medium heat.

  4. Cook sliced onion for 5 minutes or until translucent.

  5. Add sliced mushrooms and cook until soft and tender.

  6. Add chopped chard, shallots, salt (~¼ teaspoon) and pepper, and cook until leaves have wilted.

  7. Whisk eggs and milk together.

  8. Add the onion-chard-mushroom into the egg mixture and mix well.

  9. Pour the egg-vegetable mixture back into the pan and sprinkle with cheese.

  10. Cook for about 25-30 minutes or until cooked through and golden.

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