Swiss Chard and Caramelized Onion Frittata

1. Prepare Chard

Begin by washing and preparing the chard. Separate the stems and cut them into ¼-inch slices, then coarsely chop the leaves.

2. Cook Onions

Heat 1 tablespoon of olive oil in a heavy pan over medium heat, add the sliced onion, and cook for about 5 minutes, until the onion is soft and slightly caramelized.

3. Cook Chard Stems

Add the chard stems to the pan with the onions and season with a pinch of salt. Cook the stems for about 4 minutes, then add the chard leaves. If the pan seems dry, add a splash of water to help the leaves wilt. Continue cooking until the leaves are tender, then transfer the cooked chard and onions to a plate.

4. Prepare Egg Mixture

In a large bowl, crack the eggs and beat them with a pinch of salt, the remaining 2 teaspoons of olive oil, fresh-ground black pepper, a pinch of cayenne, and the chopped garlic. Squeeze any excess liquid from the cooked chard mixture and stir it into the beaten eggs.

5. Cook Frittata

Preheat a 10-inch heavy or nonstick pan over medium heat and pour in the remaining 2 tablespoons of olive oil. Once the oil is hot, pour the egg and chard mixture into the pan. As the frittata cooks, gently lift the edges with a spatula to allow the uncooked eggs to flow underneath, ensuring even cooking. The frittata is ready to flip when the edges are set and the center is still slightly runny.

6. Flip and Serve

To invert the frittata, place a plate over the pan and carefully flip the pan so the frittata lands on the plate. Slide the frittata back into the pan to cook the other side for another 2-3 minutes, until fully set. Finally, slide the finished frittata onto a plate and serve warm.