This frittata is full of flavor and incredibly healthy, since Swiss chard is a nutrient dense vegetable that is rich in dietary fiber. I think it’s a perfect dish for a weekend brunch, but could easily work for dinner, too.
- 1 bunch swiss chard, about 1 1/4 pounds
- 4 Tbsp olive oil
- 1 small yellow onion, thinly sliced
- Salt and freshly ground black pepper
- 6 large eggs
- 4 cloves garlic, finely chopped
- 1/4 cup grated hard cheese, such as parmesan
- Pinch of cayenne
- Position a rack in the upper third of the oven and preheat to 350 degrees. Cut the chard stems crosswise into 1/4-inch thick slices. Coarsely chop the leaves.
- In a large frying pan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and saute until tender, about 6 minutes.
- Add the chard stems, season with salt and saute for 4 minutes. Add the chopped leaves and saute until tender, 2-3 minutes. Transfer to a plate and set aside.
- In a large bowl, lightly beat the eggs with the garlic and cheese Season with cayenne, salt and pepper.
- Gently squeeze the liquid from the chard and stir into the egg mixture. In an 8-inch ovenproof frying pan over medium-high heat, warm the remaining 2 tablespoons of olive oil.
- Add the egg mixture, reduce the heat to medium, and cook until the eggs are set around the edges, about 5 minutes. Transfer to the oven and cook until set, 7-9 minutes longer. Let cool briefly.