Chard Frittata

1. Prepare Chard

Start by washing a bunch of chard, then chop it finely, keeping the stems separate from the leaves.

2. Sauté Onion

In a heavy pan, heat 1 tablespoon of olive oil over medium heat. Add a medium onion, chopped, and a pinch of salt. Sauté the onion for about 5 minutes until it becomes soft and translucent.

3. Cook Chard Stems

Next, add the chopped chard stems to the pan with another pinch of salt. Cook them for about 4 minutes, giving them a head start to become tender before adding the leaves.

4. Cook Chard Leaves

Add the chard leaves to the pan. Cook them until they're tender, adding a splash of water if they seem too dry.

5. Prepare Egg Mixture

While the chard is cooking, crack 6 eggs into a large bowl. Add 2 teaspoons of olive oil, a pinch of salt, freshly ground black pepper, a pinch of cayenne, and 4 minced garlic cloves. Beat the eggs until they’re lightly combined and slightly frothy.

6. Combine Chard and Eggs

Once the chard is cooked, carefully squeeze out any excess liquid. Mix the chard into the beaten eggs, ensuring everything is well incorporated.

7. Cook Frittata

Preheat a 10-inch pan over medium heat and add 2 tablespoons of olive oil. When the oil is hot, pour in the egg and chard mixture. Let it cook gently, occasionally lifting the edges with a spatula to let the uncooked egg flow underneath.

8. Finish Cooking Frittata

Continue cooking until the frittata is mostly set, with just a slight jiggle in the center. To finish, take a plate and invert the frittata onto it. Add 1 teaspoon of olive oil to the pan, then slide the frittata back in to cook the other side for an additional 2-3 minutes.