Chard frittata

Chard frittata
4 servings

1 bunch of chard
1 medium onion, peeled and sliced thin
6 organic pasture raised eggs
1 medium onion, peeled and sliced thin
4 garlic cloves, chopped
Extra virgin olive oil
Sea salt
Fresh-ground black pepper
Pinch of cayenne (optional)

Cut the stems of the chard into ¼ slices. Coarsely chop the leaves. Heat 1 TBS olive oil in a heavy skillet. Add the onion and cook for 5 minutes. Add the chard stems and a pinch of salt, cook for 4 minutes. Then, add the chard leaves. Cook until the leaves are tender, adding a splash of water if the pan dries out. Turn greens out onto a plate.

Crack eggs into a large bowl; add salt, 2 teaspoons of olive oil, pepper, pinch of cayenne, and the garlic. Beat lightly. Gently squeeze the chard with your hands, wringing out most, but not all, of the liquid. Stir the chard into the beaten eggs.

Preheat oven to 375’. Thoroughly preheat a 10-inch heavy or nonstick pan over medium-low heat, pour in 2 tablespoons of olive oil, and pour the egg mixture. Continue to cook until mostly set. Transfer to upper third of oven and cook for 8-13 minutes more until edges are slightly puffed and center set. Slide onto a plate and serve warm or at room temperature.

Chard can be substituted for broccoli, mustard greens, kale, spinach or any other greens.

Antonella Aguilera-Ruiz