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Swiss Chard Frittata

January 1, 2011 29 Comments

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.

Filed Under: Breakfast, Entrees, Gluten Free, Low Fat, Recipe Tagged With: swiss chard, tofu

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Reader Interactions

Comments

  1. Michelle

    July 1, 2011 at 9:22 pm

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

    Reply
  2. Frollein

    July 7, 2011 at 9:45 am

    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!

    Reply
  3. Deanna

    July 19, 2011 at 6:18 pm

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

    Reply
  4. Sherlock

    August 8, 2011 at 11:08 pm

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

    Reply
  5. Claire

    August 25, 2011 at 10:39 am

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

    Reply
  6. Lisa Lentil

    September 14, 2011 at 3:46 am

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

    Reply
    • IsaChandra

      September 14, 2011 at 4:06 am

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

      Reply
      • tara

        October 19, 2022 at 4:35 pm

        i have a bunch of tatsoi. could i use that instead of chard?

        Reply
  7. Jamie

    November 17, 2011 at 10:58 pm

    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!

    Reply
  8. OMGoshI'mVegan

    January 2, 2012 at 5:10 pm

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

    Reply
  9. dana

    February 22, 2012 at 9:16 am

    it’s delicious!! thank you:)

    Reply
  10. eleanor

    April 6, 2012 at 2:23 pm

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

    Reply
  11. tej

    April 24, 2012 at 10:52 pm

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

    Reply
  12. Tori

    June 3, 2012 at 3:43 pm

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

    Reply
  13. Susan

    December 29, 2012 at 11:40 pm

    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.

    Reply
  14. Jill

    February 24, 2013 at 8:12 pm

    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!

    Reply
  15. Madonna

    March 18, 2013 at 9:39 am

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

    Reply
  16. Jennifer

    March 18, 2013 at 5:54 pm

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

    Reply
  17. Leslie

    November 10, 2013 at 7:25 pm

    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.

    Reply
  18. Miss Blue Sky

    February 10, 2014 at 6:37 pm

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

    Reply
  19. April

    February 14, 2014 at 3:08 am

    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. (:

    Reply
  20. Jessie

    January 8, 2017 at 5:54 pm

    I love this recipe! It has become my savory, high-protein breakfast standby. I have a tip to save some dishes- I have had good results with baking the frittata in the cast iron pan that I saute the chard & garlic in. Sauteing the chard/garlic in a cast iron pan (making sure there’s no extra moisture at the end), then add the tofu mixture to the cast iron and baking it in there.

    Reply

Trackbacks

  1. Perfect Pancakes & Swiss Chard Frittata | Tuxedo Cat Perfect Pancakes & Swiss Chard Frittata | My Vegan Life says:
    October 2, 2011 at 3:01 am

    […] the sweetness of the pancakes with maple syrup is the Swiss Chard Frittata. The recipe can be found here on The Post Punk Kitchen. Swiss Chard […]

    Reply
  2. stacey- urbana day 2 «  What the heck do vegans eat? says:
    February 24, 2012 at 10:40 pm

    […] swiss chard frittata; roasted beets and butternut squash; garlic “chips” (thinly sliced garlic tossed in […]

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  3. Spinach, Mushroom, and Red Bell Pepper Frittata « Keepin' It Kind says:
    March 28, 2012 at 3:35 am

    […] SPINACH, MUSHROOM, AND RED BELL PEPPER FRITTATA (adapted from the Swiss Chard Frittata in Vegan Brunch by Isa Chandra Moskowitz, also available here) […]

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  4. Happy Birthday To Me « Maspik Teruzim says:
    May 23, 2012 at 1:27 am

    […] and scallions. Still haven’t done anything with last week’s chard. Might make this frittata this […]

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  5. Mimicking Meat: Tofu, Tempeh, + Seitan | the little foxes - compassionate fare + cunning vegan style says:
    April 25, 2013 at 6:03 am

    […] Swiss Chard Frittata […]

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  6. 25 Vegan Breakfast (or Brunch!) Recipes says:
    April 1, 2014 at 2:38 pm

    […] Chard Frittata: If quiches aren’t your thing, how about a vegan frittata? […]

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  7. Tofu Frittata with Mushrooms and Collard Greens | says:
    July 6, 2014 at 11:55 pm

    […] Frittata with Mushrooms and Collard Greens adapted from The Post Punk Kitchen serves […]

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