If you’ve ever opened your fridge and thought, “What can I do with half a bunch of chard, a forgotten delicata squash, and a tiny log of goat cheese?” — this recipe is your answer. This frittata is the perfect union of creamy, earthy, sweet, and slightly tangy flavors — and yes, it also happens to rhyme (!!).
I love this dish for brunches, light dinners, or even make-ahead breakfasts. It layers silky ribbons of Swiss chard with sweet, roasted delicata squash and dollops of goat cheese that melt into little pockets of tang. It feels like a warm sweater for your insides — comforting but elevated.
And the best part? It’s unfussy. No need to pre-cook the chard, peel the squash (thank you, delicata skin!), or worry about a crust. Just roast, whisk, layer, bake — and voilà. A rustic, cozy, protein-packed dish that feels just as right on a rainy Tuesday morning as it does on a sunny Saturday with friends.
Let’s dive into it.
Swiss Chard, Delicata, Goat Cheese Frittata
Equipment
- 10-inch oven-safe skillet (cast iron preferred)
- Chef’s knife
- Cutting board
- Whisk
- Mixing bowl
- Resting pad (like a cork round)
Ingredients
- 1 small delicata squash halved, seeded, and sliced into ¼-inch rings
- 1 tablespoon olive oil
- Pinch of salt and pepper
- 8 large eggs
- 1/2 cup nutritional yeast
- ¼ cup milk of choice I used unsweetened plain almond milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 small bunch Swiss chard stems removed and leaves thinly sliced
- 3 oz goat cheese crumbled
- Optional: pinch of red pepper flakes or chopped fresh parsley chives also works
Instructions
- Preheat the oven to 400°F (200°C).
Prepare the egg mixture:
- In a large mixing bowl, whisk together the eggs, nutritional yeast, milk, salt, pepper, garlic powder, onion powder and any optional adds (such as red pepper flakes).
Roast the delicata:
- Toss sliced delicata squash with olive oil. Spread on single layer in your skillet and roast for 10-15 minutes medium heat.
Sauté the chard:
- Add swiss chard to the delicata cooking process and cook for 2–3 minutes until wilted. Begin mixing and spread chard evenly in the pan.
Assemble the frittata:
- Add in the finely diced garlic and onion, cooking for only a minute before evening out all veggies and dotting in goat cheese crumbles evenly. Pour the egg mixture evenly over the pan, then top with a lid and lower the heat for 2 minutes to create crust.
Bake:
- Remove lid and transfer the skillet to the oven and bake for 18–20 minutes, or until the center is just set and the top is golden.
Cool & serve:
- Let rest for 5 minutes before slicing. Garnish with fresh parsley or herb of choice. Serve warm.