This Zucchini Noodle Frittata with Swiss Chard is a simple, veggie-packed breakfast idea or a lovely addition to any brunch. Seasonal veggies are whisked into farm fresh eggs and topped with juicy tomato slices and baked until cooked.
Hello from NYC! … Well, sort of, just passing through the airport on my way to Blog Brûlée in Vermont. A red-eye is never fun, but I have so much to look forward to this weekend that I’m getting past the sore back and awkward cat naps all night.
This Zucchini Noodle Frittata with Swiss Chard is a breakfast I made the week before I left Denver, an ode of sorts to the beautiful garden I got to play with all summer – stocked with zucchini, swiss chard, and fresh chicken eggs from the ladies. The tomato, onion, and carrot are all from the farmers’ market where I worked this summer.
Can anyone deliver me a fresh snack to the airport please?
Seasonal, local, and extra flavorful ingredients make all the difference!
If you’re like me and unwilling to part with gorgeous summer produce just yet – stone fruits, tomatoes, zucchini, greens, herbs – find the time to have a leisurely Sunday breakfast frittata, or even make this and enjoy the leftovers for breakfast for the week.
The zucchini noodles and carrots leave a slight crunch, and the tomatoes add some moisture. While it’s so easy to whip up a frittata – it feels like an upgrade from a veggie egg scramble, right?
- 1 small white onion
- 1 large carrot
- 2 cups swiss chard
- 2 small zucchinis (or 1 large)
- 6 large eggs
- ¼ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 large hot house tomato, sliced
- Cracked pepper to taste
- Lightly grease a 10-12" cast iron skillet and preheat the oven to 375 degrees.
- Slice the onion into strips and cut carrots into small coins. Begin sautéing these veggies for 4-5 minutes on medium-low heat to soften.
- Dice the stems of the swiss chard and chop up the leaves. Slice zucchini or use a spiralizer to get zucchini noodles.
- Add swiss chard and zucchini to the pan with the other vegetables and toss for 1 minute.
- Whisk together eggs, milk, garlic powder, and salt and pour over the vegetables. Tuck veggies down into the egg mixture if necessary. Turn the heat up to medium and allow the frittata to cook for 3-4 minutes until the bottom sets.
- Turn off the heat and top the frittata with a sliced tomato and cracked pepper. Use an oven mitt to transfer the cast iron pan into the oven. Bake for 15-18 minutes, until a knife in the center comes out clean and the edges are browning.
- Slice and serve.
Top with fresh herbs (basil and cilantro are my favorites) and serve with abundant fresh fruit! Because Colorado peaches… there’s nothing like them.
Note: If you don’t have a spiralizer, I recommend getting one! I like this one for zucchini noodles, or you can purchase a fancier version to be able to turn harder root veggies into noodles (affiliate links).