Swiss Chard and Tomato Frittata

[Guest guest]

Swiss Chard and Tomato Frittata

 

1 lb. swiss chard

4 garlic cloves, minced or pressed

1 cup chopped onions

2 tsp. olive oil

6 egg whites

2 whole eggs

3 tbsps. chopped fresh basil

1/4 tsp. salt

1/4 tsp. ground black pepper

1 medium tomato, sliced

grated Parmesan cheese, optional

 

Wash the Swiss chard, remove and discard the large

stems, and finely chop the leaves. In a 10 to 12 inch

nonstick skillet, sauté the garlic and onions in 1

teaspoon of the oil for 3 minutes on medium heat. Add

the Swiss chard, stir, cover, lower the heat, and cook

for a bout 10 minutes. Remove the skillet from the

heat and drain the Swiss chard if juicy.

In a large bowl, beat the egg whites, eggs, basil,

salt, and pepper until blended. Stir in the sautéed

Swiss chard. Coat the bottom of the skillet with the

remaining tsp. Of oil and return it to medium heat.

When the skillet is hot, pour in the Swiss chard-egg

mixture and arrange the tomato slices on top. Cover

and cook for 5 to 8 minutes, until the edges are firm

and the bottom is golden and beginning to brown.

Place a large, flat plate or pizza pan over the

skillet and flip the skillet over so that the frittata

falls onto the plate. Slide the frittata back into

the skillet and cook for about 5 minutes, until the

eggs are fully cooked. Serve immediately or at room

temperature, topped with grated Parmesan if you wish.

 

 

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