Frittata with Chard, Olives, Roasted Tomatoes and Feta

Basically any ingredient can go in a frittata. Just either avoid or dry out any very juicy ingredients as it leads to sticking in the pan. Which is why I almost never try to flip this frittata out. It generally sticks but is so tasty that I forgive it immediately. 

Print this page


1 qt cherry tomatoes
12 eggs
1/2 C cream
1/2 C pitted olives
4 oz feta
1 bunch chard
1/2 tsp salt
1/2 tsp black pepper


  1. Heat oven to 350F
  2. In a medium sized frying pan heat a glug of olive oil and briefly fry the cherry tomatoes with a pinch of salt
  3. Place in the oven to roast until the juice is released and evaporated (about 15-20 minutes) stirring infrequently
  4. Whisk the eggs, cream, salt and pepper
  5. Roughly chop the olives
  6. Crumble the feta
  7. Cut the chard into ribbons (including the stems if you like)
  8. Remove the frying pan from the oven
  9. Scrape up the roasted tomatoes and evenly distribute over the pan
  10. Add the chard ribbons and olives to the frying pan and immediately pour over the veggies
  11. Scatter the feta around the pan and return to the oven
  12. Bake until the egg is set (about 20 minutes)
  13. Remove, slice and serve