Swiss Chard Skillet Frittata
Olive oil
1 clove garlic, minced or pressed
1/4-1/2 tsp. dried basil, or blend such as Herbes de Provence
1 small bunch chard
Salt and pepper
4 eggs
1 Tbsp. milk
1/4 c. grated Parmesan or crumbled feta
Separate the chard leaves from stems; tear leaves into small pieces and cut tender parts of the stems into 1” pieces.
Saute the garlic for a minute or two in 1 Tbsp. olive oil in a heavy, non-stick 8" skillet. Add the basil or herb blend and the chard stems; cook until starting to get tender. Add 1 Tbsp. olive oil to the pan, then gently stir in the leaves; allow to wilt and soften. Season with salt and pepper, pour into a bowl and set aside. Wipe the skillet clean.
Whisk the eggs and milk, then stir in the sautéed chard and the cheese.
Add 1 Tbsp. olive oil to the skillet and heat to medium-high (you’ll want the eggs to sizzle). Pour the egg mixture into the hot skillet and swirl around so that it evenly covers the bottom of the skillet. Gently shake and tilt the pan often, and lift the edges of the frittata with a spatula as it cooks to allow the egg mixture run underneath. It will take a few minutes for the eggs to set.
To brown the frittata on both sides, place a plate on top of the skillet, turn upside down so that the frittata is on the plate, then slide the frittata back into the pan (uncooked side down). Cook another minute or two, until browned.
Cut into wedges and serve hot, warm, room temperature or cold.
Recipe created or adapted by Liz Talley, Urban Graze
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