Sun-dried Tomato, Swiss Chard, and Chevré Frittata

August 13, 2013

By Marti Wolfson

One of our top innovations at Food As Medicine 2013? Cooks on Call, a kitchen table in the corridor outside the lecture hall, where participants could learn tips and techniques to take home to their heart’s content. We were fortunate enough to have some of America’s top culinary educators behind the table, including Marti Wolfson, Culinary Wellness expert of Here’s her suggestion for an easy, healthy, go-to staple.

One of the tricks to keeping your health goals throughout the week is by making a big dish like frittatas, which you can cut up and enjoy for a few days. Make sure to look for cage free, organic eggs at your local farmers market or store. These will be higher in omega 3’s and choline, both important sources for brain health. This frittata gets an extra boost of nutrients from Swiss chard and feel free to play with your vegetables and herbs.

Serves 4


3 T. extra virgin olive oil
3 cloves garlic, minced
1 bunch swiss chard, leaved de-stemmed and cut into ribbons
8 sun-dried tomatoes, thinly sliced
½ cup scallions, thinly sliced
8 eggs
freshly ground black pepper
½ cup chevré or preferred cheese (optional)


Preheat an oven to 3500

Heat a large non-stick pan on medium high heat. Add 2 T. oil to the pan. Then add the garlic and sauté for 30 seconds. Add in the chard with a pinch of salt and continue to sauté until it wilts down like spinach. Add in the tomatoes and sauté for 2 more minutes.

If the pan has dried out add the remaining tablespoon of olive oil to the pan and move around so that the bottom of the pan is well coated. Turn the heat down to medium.