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Swiss Chard and Goat Cheese Frittata
with orange fennel salad with poppy seed dressing

Active: 20 min Total: 40 min
Tonight's frittata is packed with greens and comes together fast in a single skillet. The side salad highlights two flavors that make a great pair - orange and fennel - with a sweet, tangy dressing.
Smarts: Frittatas make great leftovers, so double the recipe for a quick, healthy breakfast or lunch to enjoy throughout the week!


Swiss Chard and Goat Cheese Frittata:
  • Onions - 1/2 , chopped
  • Swiss chard - 1 bunch , chopped
  • Eggs - 8 , beaten
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Cooking oil - 1 Tbsp
  • Goat cheese - 3 oz , crumbled
Orange Fennel Salad with Poppy Seed Dressing:
  • White wine vinegar - 1 1/2 Tbsp
  • Cooking oil - 3 Tbsp
  • Honey - 1 1/2 tsp
  • Poppy seeds - 1 1/2 tsp
  • Oranges - 2 , segmented
  • Fennel - 1/2 bulb , thinly sliced
  • Salad greens - 5 oz


  1. Make salad dressing - Whisk vinegar with oil, honey and poppy seeds. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
  2. Onions / Swiss chard - Prep as directed. (Can be done up to 3 days ahead)
  3. Eggs - Whisk with salt and pepper.
  4. Orange / Fennel / Goat cheese - Prep as directed.

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  1. Preheat oven to 400F / 204C degrees.
  2. Heat oil in an oven-safe skillet over medium heat. Add onions and saute ~5 minutes, until softened. Add swiss chard and cook until wilted. Add egg, salt and pepper and stir to combine. Cook until the bottom begins to set, ~5 minutes. Sprinkle goat cheese over the top and transfer to oven. Cook until a knife comes out cleanly, 20 to 25 minutes, depending on thickness. Slice and enjoy hot out of the oven. (Leftovers are great room temperature too!)
  3. Toss dressing with greens, oranges and fennel and serve on the side.



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