January 1, 2011

Swiss Chard Frittata

by IsaChandra

Serves 4
Time: 45 minutes || Active time: 20 minutes

The deep earthy taste of swiss chard is intensified with garlic that is thinly sliced instead of minced, for a sweet mellow taste. Use red swiss chard if you can find it because it leaves pretty fuschia flecks in the frittata. This recipe is from Vegan Brunch.

1 tablespoon olive oil
6 cloves garlic, thinly sliced
1 bunch of red chard, rough stems removed, chopped well (about 4 cups)
2 teaspoons dried oregano

1 pound firm or extra firm tofu
1 tablespoons tamari or soy sauce (use tamari if gluten free)
1 teaspoon wet mustard (dijon or yellow, whatever you got)
1/4 teaspoon tumeric
several dashes fresh black pepper
1/4 cup nutritional yeast flakes
salt to taste

Preheat oven to 400 F.

Preheat a large heavy bottomed pan over low-medium heat. Add the oil and the garlic and cook for about 3 minutes, stirring occasionally. What you’re doing here is “blonding” the garlic, it’s ready when it’s turned a light amber color.

Add the chard, oregano and and turn the heat up to medium high. Saute for about 5 minutes, until chard is completely wilted/ Add splashes of water if needed to get the chard to cook down. Turn the heat off.

While the chard is cooking, prepare your frittata base. Give the tofu a squeeze over the sink to remove a little of the water. Use your hands to crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese (about 3 minutes). Add the remaining ingredients to the tofu and mix well. When your chard is ready, incorporate it into the tofu. Be sure to get all of the garlic, but if there is any moisture in the pan try to avoid adding it to the tofu. Taste for salt.

Lightly grease an 8 inch pie plate and firmly press in your frittata mixture. Bake for 20 minutes, until firm lightly browned on top. Let cool for about 3 minutes, then invert onto a plate and serve.



  • July 1, 2011 at 9:22 pm: Michelle

    Cool will have to try this, I just tried a zucchini frittata mixture and it was good, Im digging the Vegan Frittatas

  • July 7, 2011 at 9:45 am: Frollein

    I couldn’t resist to buy those beautiful glossy fresh swiss chard leaves at the farmers’ market the other day so I chose to try this one for today’s breakie. It turned out perfect. Yet I had run out of nutri yeast which made it turn out a bit too mild, so I ate it with a big spoonful of my much beloved beetroot-horseradish spread and some tomato salad. Now my tastebuds are super duper satisfied and my stomach is aking. haha, task fulfilled ;) thank you so much for all your inspiring recipes. I LOVE it!

  • July 19, 2011 at 6:18 pm: Deanna

    This is easy and delicious! I used leftovers in a sandwich!

  • August 8, 2011 at 11:08 pm: Sherlock

    Not bad. I think next time I’ll add more mustard and salt.

  • August 25, 2011 at 10:39 am: Claire

    What would the best way to do this with courgette, grated or chopped??

  • September 14, 2011 at 3:46 am: Lisa Lentil

    This looks awesome-o! Unfortunately my husband despises mustard :( is there anythng else I could use as a sub?? Thanks!

    • September 14, 2011 at 4:06 am: IsaChandra

      Just a little extra lemon juice should do the trick! You want some tanginess.

  • November 17, 2011 at 10:58 pm: Jamie

    Great recipe!! the meat-eating hubby loved it! We ate for the second time tonight. Changed up a few things with the veggeies…I added different stuff, but it was gooo-ood!

  • January 2, 2012 at 5:10 pm: OMGoshI'mVegan

    Love this recipe. I put kale and mushrooms in it and had a friend ask for the recipe as she loved it so much.

  • February 22, 2012 at 9:16 am: dana

    it’s delicious!! thank you:)

  • April 6, 2012 at 2:23 pm: eleanor

    How much does it make? I’m making brunch and I need enough food…

  • April 24, 2012 at 10:52 pm: tej

    Just made this with spinach and portobellos. Very tasty. thanks for the recipe.

  • June 3, 2012 at 3:43 pm: Tori

    This is amazing! Thanks for such a fantastic recipie!!

  • December 29, 2012 at 11:40 pm: Susan

    Loved this and so easy to make. My non-vegan husband and I enjoyed it for several meals. Used spinach instead of chard and added onions. Delicious.

  • February 24, 2013 at 8:12 pm: Jill

    This was so good! Simple and easy to make and tons of great flavor. I loved it and so did my dad! My frittata did not hold it’s shape when I scooped it onto my plate though. I guess I didn’t press it into the pan well enough. Oh well, it tasted great!

  • March 18, 2013 at 9:39 am: Madonna

    My friend made this for brunch today and I was impressed. All the flavors combined truly made this dish amazing!

  • March 18, 2013 at 5:54 pm: Jennifer

    Can this be made the night before, refrigerated and then baked in the morning? Will it keep its structure/will the veggies keep?

  • November 10, 2013 at 7:25 pm: Leslie

    I love how adaptable this is. I had no Swiss chard, so I used some frozen organic kale and fresh, finely diced sweet potatoes. Yum! Also added some shallots just for grins, and I used minced. rather than sliced garlic. Great recipe.

  • February 10, 2014 at 6:37 pm: Miss Blue Sky

    Made this today, absolutely delicious. I’m out of nooch so I used 1/4 cup shredded vegan mozzarella.

  • February 14, 2014 at 3:08 am: April

    This was really really good! I didn’t want to have to go to the store to buy anything, and all I had was one of the Mori-Nu brand firm silken tofu boxes. I used it and added a little pumpkin puree (to make up for not having the larger block of tofu) and a 1 tbsp flour to firm it up a bit. I otherwise followed the recipe exactly and it was fantastic. I’ll definitely be making it again. (: