Preheat the oven to 350 degrees Fahrenheit.
Rinse the swiss chard well under cold running water. Cut the stems from the leaves and chop into small pieces and set aside. Chop leaves into large, bite sized pieces.
In a 10 inch nonstick oven-safe skillet, heat the olive oil for 1 minute over medium-high heat.
Add the swiss chard stems. Cook for 2-3 minutes or until they start to get tender.
Add the swiss chard leaves, tomatoes, and green onion. Cover with lid and cook for 3-5 minutes until the chard is wilted and tomatoes are softening, stirring occasionally to coat in olive oil.
Stir in the curry powder, paprika, pepper, and salt. Spread chard evenly onto the bottom of the pan with a wooden spoon.
In a small bowl, whip the eggs with a fork. Pour evenly over the swiss chard in the skillet. Sprinkle with plant based cheese. Cook for 3-5 minutes on the stove or until the eggs start to set on the edges.
Transfer to the oven and bake another 20-25 minutes or until middle of the frittata is firm.
To serve, top with cilantro if desired.
