Savory Swiss Chard and Onion Frittata

1. Cook Onion and Chard Stems

Heat a tablespoon of olive oil in a heavy pan over medium heat. Once the oil is shimmering, add the sliced onion and cook for about five minutes until it softens and begins to turn golden. Next, toss in the chard stems and a pinch of salt. Cook for an additional four minutes until the stems are tender.

2. Cook Chard Leaves

Add the coarsely chopped chard leaves to the pan and cook until they wilt and become tender. This should take a couple of minutes. Once they are ready, remove the chard and onion mixture from the pan and set it aside on a plate.

3. Prepare Egg Mixture

In a large bowl, crack the six eggs and beat them lightly. Sprinkle in some salt, fresh-ground black pepper, a pinch of cayenne, and the chopped garlic. Stir in two teaspoons of olive oil. Squeeze out any excess moisture from the cooked chard mixture and then fold it into the beaten eggs.

4. Cook Frittata Bottom

Preheat a 10-inch heavy or nonstick pan over medium-low heat and add two tablespoons of olive oil. Pour the egg mixture into the pan, letting it spread out evenly. As the edges start to set and lift easily, gently pull them away from the sides to allow the uncooked egg to flow underneath. This ensures even cooking.

5. Flip and Cook Frittata Top

When the frittata is mostly set but still slightly runny on top, carefully invert it onto a plate. Add one teaspoon of olive oil to the pan, then slide the frittata back into the pan to cook the other side. Let it cook for another two to three minutes until it's firm and fully set.

6. Serve Frittata

Finally, slide the frittata onto a plate and serve it warm or at room temperature. Enjoy this versatile dish as is, or try one of the suggested variations for a delightful twist.