Swiss Chard, Delicata, Goat Cheese Frittata
A rustic and cozy frittata that celebrates full flavor produce with earthy swiss chard, sweet roasted delicata squash, and tangy goat cheese. Perfect for brunch, meal prep, or a light, elegant dinner.
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.
Notes
Delicata tip: You don’t need to peel delicata squash — the skin becomes tender and totally edible after roasting.
Meal prep: This keeps beautifully in the fridge for up to 4 days. Reheat gently or enjoy cold.
Make it dairy-free: Sub goat cheese with a dairy-free cheese and use plant milk, and sub out egg for a plant based variety (I have tried with the brand "Just Egg" and this also works well).