Last updated on January 22nd, 2020.
Swiss Chard & Kale Potato Frittata is an amazingly delicious, filling breakfast and a great way to eat more vegetables for breakfast! You can use just kale, swiss chard, or even collard greens for this recipe.
What do you do when you have kale AND Swiss chard in your CSA box? Swiss Chard and Kale Potato Frittata is the ONLY correct answer to that question, of course!
I absolutely love cooking with leafy greens such as kale and Swiss chard because they cook down so much. It’s such a great way to get a huge serving of vegetables in without having to eat a gigantic salad.
Adding leafy greens to a frittata is an amazing way to incorporate veggies into your breakfast or brunch foods to start your day off with a healthy meal.
Swiss Chard and Kale Potato Frittata
This frittata is vegetarian (if you’re OK with eggs and cheese, of course), and gluten free. I added potatoes because they are filling and tasty. They make the frittata taste and feel less like an omelette and more like, well, a frittata.
Of course, you can use just kale, just Swiss chard, or even collard greens for this frittata. I used about a pound total of greens – 2 small bunches.
To make this frittata:
Here are the basics for how to make this frittata. Of course, there are more details in the recipe card below, but I just wanted to break down the 3 main steps so you can see how easy it is.
- Saute the onion, potato, and greens together.
- While that is happening, prepare the egg and cheese mixture in a bowl. I use Parmesan cheese because it has a sharp bold flavor that is great against plain potatoes but also is strong enough to stand up to the flavors of kale and Swiss chard.
- Combine everything together in a 9-10 inch pie dish or other baking dish, and bake until the middle is no longer jiggly.
Psst: Steps 1 and 2 can be prepared the night before so you can have an easy breakfast or brunch the next day! Just keep everything refrigerated and let it warm up at room temperature before baking as you preheat the oven (for about 15 minutes).
To serve this frittata:
Wait a few minutes until the frittata cools down. It will set a bit and will lose some of its puffiness – that’s OK. Then slice it into wedges and serve with a side salad or some toasted bread.
Some garlic bread would also be wonderful with this! I have a recipe for whole wheat garlic bread that uses oil instead of butter here: Green Shakshuka with Whole Wheat Garlic Bread. By the way, check out the green shakshuka recipe if you want another delicious, healthy recipe that has lots of greens!
Other ideas for this frittata:
If you want to switch things up, here are a few other ingredients you can add to this Swiss chard and kale potato frittata:
- fresh herbs, such as basil or parsley – add these into the pie dish before baking
- thinly sliced tomatoes – place these carefully on top of the egg mixture before baking
- make it spicy – stir in some powdered cayenne pepper into the egg mixture
- add bacon – bacon makes EVERYTHING better!
- add ham – leftover ham from dinner, diced deli slices are both great – stir that into the egg mixture
- serve with baby arugula on top
- serve with prosciutto on top
Other recipes you might enjoy:
- no bake frittata – an easy, simple stove-top frittata, perfect for a quick healthy breakfast for two. This one is low carb!
- pepper eggs in a hole – another easy, colorful, healthy, keto / low carb, and fun breakfast
- veggie-bake breakfast surprise – another fun breakfast recipe that will get you eating vegetables first thing in the morning!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
Swiss Chard and Kale Potato Frittata
- 9-10 inch baking dish, pie dish, or oven safe pan
- Large skillet with lid
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 pound potatoes (about 2 medium sized potatoes) scrubbed clean and diced into small 1/2 inch pieces
- 1 teaspoons salt divided (or more to taste)
- 1/4 lb Swiss chard (1 very small bunch) (see notes)
- 1/4 lb kale (1 very small bunch) (see notes)
- 8 eggs
- 1/4 cup Parmesan cheese
- 1 clove garlic finely minced or gratted
- pepper to taste
- Preheat oven to 375F.
- Prepare the Swiss chard and kale: Remove the leaves from the kale stems and discard. The stems from the Swiss chard can be used, they have a similar texture to celery, but I like to trim off the extra parts from the bottom. Chop the Swiss chard and the kale into roughly 1/2 inch wide strips. This is easiest to do by rolling them up tightly and then cutting.
- Heat the oil in a large skillet. Saute the diced and diced potatoes for about 8-10 minutes, stirring often. Add the chopped kale and Swiss chard, 1/2 teaspoon salt, and mix well. Continue stirring and cooking for about 5 minutes, until the greens are less than half of the original volume. Drain and discard extra liquid, if there is any.
- Spray a round 9 inch pie dish or baking pan with cooking spray. Transfer the potato and greens mixture to the baking dish.
- Prepare the egg mixture while the potatoes and greens are cooking: Crack 8 eggs into a large bowl. Add the minced garlic, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, and pepper to taste. Whisk it all together and pour over the potato and kale/Swiss chard mixture. Gently stir everything together.
- Bake for 30 minutes, or until the eggs are set. If the edges are browning too much but the middle is still too jiggly, reduce to heat to 325F. Remove from oven and let cool for 5 minutes before slicing.