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Brunch Frittata with Rainbow Chard and Roasted Red Peppers

Brunch Frittata with Rainbow Chard & Roasted Red Peppers

A gorgeous, baked egg brunch entrée made more nutritious with Rainbow Chard!

Serves 6


  • 1 (10 oz) bag Cut ‘N Clean Greens Rainbow Chard
  • 1 leek, cleaned and chopped
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • ½ tsp dried dill weed
  • ½ tsp dried thyme leaves
  • ½ cup roasted red peppers (not marinated), chopped
  • ½ cup milk
  • 6 eggs
  • 1 cup bread crumbs
  • 1 cup grated Swiss cheese
  • ½ cup grated Parmesan cheese
  • Freshly ground black pepper


Heat oven to 350 degrees. Mist a 9” square baking pan with non-stick cooking spray and set aside.

In a skillet heat butter and oil and sauté leeks, dill and thyme over medium heat until leeks soften, about 3 minutes. Add Rainbow Chard and combine. Cover with a lid and wilt Chard for 5 minutes, stirring once at the halfway point. Remove from heat and stir in roasted red peppers. Let cool.

Meanwhile, in a large bowl combine milk and eggs. Then add bread crumbs, chesses and freshly ground pepper. Add cooled Rainbow Chard mixture and combine.

Pour mixture into prepared pan and bake until center is set, about 40 minutes. Serve warm.