Skip to Content

Swiss Chard, Mushroom and Potato Frittata

Sharing is caring!

Too many eggs ! My neighbour, Francoise, keeps chickens and I usually buy our eggs from her. They’re definitely the best eggs we’ve ever eaten with gorgeous golden yolks making beautiful yellow cakes – when we go back to the UK I shall really miss them. This time of year though the chickens are busy laying more eggs than Francoise and her regular customers can cope with. Knowing I love cooking and baking so much, Francoise brought round a basket of eggs for me with the proviso of checking each egg just to make sure it was still fresh when I used it. My Dad will be so proud of me (and a tad jealous – he looks forward to next door’s eggs as much as he does visiting us !) as I have made cakes, poached eggs, coddled eggs and even pickled eggs.
What could I make next to use the last of the egg surplus ? Our swiss chard was coming on nicely, we had some mushrooms and cooked homegrown new potatoes in the fridge, et voila, Swiss Chard, Mushroom and Potato Frittata. Don’t feel you have to stick to swiss chard, mushrooms and potatoes, simply add any of your favourite cooked vegetables – this recipe is great for using up leftovers. We had frittata warm with a lovely green salad and saved the remainder for a picnic.

Swiss Chard, Mushroom and Potato Frittata


  • 8 eggs
  • A good pinch of salt and pepper
  • A handful of fresh basil chopped (or your choice of fresh herbs)
  • 4 to 6 tablespoons vegetable oil
  • 200 g cooked new potatoes sliced
  • 150 g mushrooms sliced
  • 1 cup of shredded swiss chard or spinach
You will need:
  • A non stick frying pan 25 – 30 cm (10 – 12 inch)
  • Break your eggs into a bowl or jug and whisk, add seasoning and fresh herbs and set aside.
  • Wilt the swiss chard or spinach in the frying pan and transfer to a plate.
  • Fry the potatoes over a medium heat until golden brown.
  • Add the mushrooms and brown them too.
  • Add the wilted swiss chard or spinach and turn the heat down to low.
  • Preheat your grill.
  • Pour the egg mixture over the cooked vegetables and cook on the lowest heat until just firm – approx 15 to 20 minutes.


  • Place under the grill for about a minute to set – you don’t want to brown it.



As you may know we have a limited electricity supply and I needed to finish the frittata off under a grill, something we don’t have at the minute. I asked OH if I could borrow his blow torch to set the frittata James Martin style (OH assures me that you can’t get a decent blow torch for a tenner like James Martin says) and I had a great time trying out the blow torch (under supervision) although it did brown the frittata a little and I can’t wait to try it on a creme brûlée .

Update: Sunday 17th May 2015

As a rule, I only submit current posts into Blog Challenges but my Swiss Chard, Mushroom and Potato Frittata post is all about eggs so I couldn’t resist sending it to Dom’s Simply Eggcellent challenge over at Belleau Kitchen.

I’m entering Swiss Chard, Mushroom and Potato Frittata to a few challenges this month:





Sunday 24th of May 2015

Ahhh, eggs at their absolute best. I adore this frittata. So fresh and healthy and perfectly summery. Thanks so much for the brilliant Simply Eggcellent entry x


Tuesday 2nd of June 2015

Thanks Dom, I thought you might approve :-) x

Sally - My Custard Pie

Wednesday 13th of August 2014

Thank you so much for entering Simple and in Season. The round up is now published. This pretty and tasty addition would be great for a picnic.

Simple and in Season summer round up (July entries) | My Custard Pie

Wednesday 13th of August 2014

[…] in my kitchen and yours it seems. Sarah of Tales From a Kitchen Shed browned the top of her swiss chard, mushroom and potato frittata with a blow torch. Such a lovely picture in her flower-strewn […]

JuggleMum, Nadine Hill (@Businessmum)

Wednesday 6th of August 2014

Love the ingredient photos, thanks for linking to #ExtraVeg!


Friday 8th of August 2014

Thanks Nadine & you're most welcome.

Anne's Kitchen

Tuesday 5th of August 2014

Thank you for sending over your fab frittata - I think eggs are a great kitchen ingredient for making a meal!


Wednesday 6th of August 2014

Thanks Anne, it's a pleasure to share.