Rainbow chard frittata recipe, high vitamin K, A and C!

Libby Limon BSc NT mBANT / Apr 4, 2017

Perfect for brunch, lunch or dinner, this easy frittata recipe is a great way to enjoy rainbow chard which is now coming into season. Rainbow chard is an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fibre. Top it off with a leafy green side salad and you'll be hitting your 5-a-day in no time.


Per serving - 463 Kcal, 38g protein, 13g carb, 29g fat

Time: 30 minutes


  • 2 red onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 200g rainbow chard
  • 20g chives (finely chopped)
  • 10 eggs (beaten and well seasoned)
  • Sea salt and black pepper


  1. In a large frying pan, heat the oil and cook the onion and garlic for 5 minutes.
  2. Add the balsamic vinegar and cook for a further 5 minutes.  
  3. Add the rainbow chard to the pan and wilt as it mixes with the onion. 
  4. Add the chives.
  5. Pour over the eggs and cook for a further 10 minutes on the hob, then finish and set the frittata for a few minutes under a hot grill. 
  6. Serve with a green salad.