Swiss Chard, Mushroom, and Pepper Frittata

Loaded with nutrient-dense dark green Swiss chard, this Paleo and vegetarian-friendly frittata recipe is the perfect addition to a weekend brunch.

It’s easy to make and you can customize the veggies based on what you have on hand or your personal preference. Leftovers can be quickly re-heated in your toaster oven, for a fast grab-and-go protein packed breakfast in the morning. This frittata recipe gets even better when served with a side of our delicious Paleo Avocado Salsa.

Looking for even more delicious Paleo Breakfast Recipes? Visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes!

Swiss Chard, Mushroom, and Pepper Frittata
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Swiss Chard, Mushroom, and Pepper Frittata

Servings 4

Total Time: 35 minutes

Cook Time: 35 minutes

Nutrition Information

calories 314

carbohydrate 6g

protein 21g

fat 24g

saturated fat 14g

trans fat 0.0g

cholesterol 510mg

sodium 385mg

potassium 363mg

fiber 2g

sugar 2g


  • 12 large eggs
  • 1/2 cup(s) coconut milk full fat
  • 2 tablespoon(s) ghee or coconut oil
  • 1 medium bell pepper(s) sliced
  • 1/4 pound(s) mushrooms sliced
  • 1/2 bunch(es) chard finely chopped
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste


  1. Preheat oven to 350F.
  2. Beat the eggs with the coconut milk and a pinch of salt until well combined.
  3. Heat the coconut oil in a cast iron skillet and add the mushrooms and peppers. Cook until lightly soft and turn off the heat. Pour the eggs in the pan and sprinkle with the chard. Season with salt and pepper and bake for 20-25 minutes, until the eggs are set, being careful not to overcook.
  4. Let stand for 5 minutes before slicing and serving.