August 16, 2017
1 tablespoon olive oil
1/2 cup onion, chopped
2 cloves garlic, minced or pressed
1 zucchini, chopped
2 cups cherry tomatoes, halved
2 cups chard, tough spines removed and leaves shredded
6 eggs, whisked
1/2 teaspoon salt
salt to taste
1Chop onion, zucchini, tomatoes, chard.
4Preheat oven to 350°F.
1In an oven-safe, non-stick skillet, heat olive oil. Sauté zucchini and tomatoes until they begin to brown. Add chard and sauté for a few more minutes until wilted.
2Add onions and garlic and continue to sauté until soft and fragrant.
3Push vegetables around pan to distribute evenly.
4Whisk salt into eggs and pour over vegetables. Place in oven for 8-10 minutes until cooked through.
5Remove frittata from oven and let stand for a few minutes. Remove from pan and slice to serve.
6If desired, sprinkle with 2 tablespoons of cheese [feta or parmesan] when you remove from oven and let melt before serving.