Baked Frittata With Yogurt, Chard and Green Garlic Recipe (2024)

Very nice. Good, easy technique; could be varied in any number of ways.
The next time I make it, I will take it out of the oven 5 minutes earlier - I like my eggs slightly runnier.
I also cooked the chard ahead of time and then assembled the dish at the last minute. Works very well for that too.

It's good! Since I had both chard and braising mix in my CSA box this week I used them both in this dish, to good effect. Also added a couple of generous tablespoons of dijon mustard to the egg mixture.

Would love to hear folks thoughts on why chard stems were so specifically excluded from this recipe. It seems to me like they would be fine in it; am I missing something? (I always appreciate recipes that use the whole vegetable and don't require the cook to go off and not only find but make a second recipe to use up the unused bits).

I would do it again! would do without Rosemary, it is too bold for this dish, also created a second layer on the bottom with the chard stems and green garlic that worked well, poured the egg and green mix over top of sauteed stems and garlic mix and then put in the oven.

This was delicious. I don’t think it would serve six without a generous side dish. I substituted an onion and three cloves of garlic for the green garlic and it was just fine. Very pleased!

I added a two additional eggs and maybe 2.5 oz of shredded cheddar. Didn't affect the bake time.

Had anyone successfully frozenness? I'm concerned that the eggs would disintegrate on defrosting and might become rubbery.

Good recipe! Used garlic scapes instead of green garlic (what I had on hand). I saw no reason to use two skillets/baking dishes, wiping out the same cast iron skillet after sautéing the vegetables. Making it again today due to the bumper crop of rainbow chard from my garden!

This was good but not great. Maybe I'm just not that wowed by chard? Not sure but I am tempted to try again with spinach.

This is an excellent base recipe. I thinly sliced three very small green bell peppers, and one and a half small onions on a mandoline, sauteed them until tender along with the chard stems which I also sliced very thinly. For herbs I used two thinly sliced cloves of garlic, some fresh oregano and fresh chives, and a little crushed red pepper. Nonfat Greek yogurt, and eight eggs. Why write all this? It came out great despite major deviations. Will definitely make this regularly to use up veggies.

Used chopped chives instead of green garlic which was not available...

This recipe is super versatile - had some of the fresh rosemary but had to use green onions instead of green garlic, dried thyme and then swapped out the chard (since we didn't have) for lightly chopped baby kale and spinach (which I just very quickly sautéed with the herbs)... added a bit of minced garlic as well. It was delicious - my husband who generally thins frittatas are tasteless said this is a must repeat! The creaminess of the Greek yogurt really delivers.

I think this frittata is absolutely delicious! I do think that saying the recipe makes six servings is a bit stingy, though. I decided to halve-again the recipe because I was expecting eight for brunch (which was no problem -- the recipe is quite versatile). There ended up being only five of us, and there was very little left over (the guests didn't take large portions). Oh-so-yummy -- Martha, you're a goddess!

It's good! Since I had both chard and braising mix in my CSA box this week I used them both in this dish, to good effect. Also added a couple of generous tablespoons of dijon mustard to the egg mixture.

Very nice. Good, easy technique; could be varied in any number of ways.
The next time I make it, I will take it out of the oven 5 minutes earlier - I like my eggs slightly runnier.
I also cooked the chard ahead of time and then assembled the dish at the last minute. Works very well for that too.