Ingredients
1 bunch Swiss chard (about 10 leaves, stalks discarded) cleaned, dried, and roughly chopped
1/2 medium or 1 small yellow onion, chopped
3-4 cloves garlic (or to taste), minced
8-10 oz cubed pepperjack cheese (optional)
6-8 eggs (cage free, of course) whipped with 1 tbs milk of half-and-half
2-3 glugs of extra-vergin olive oil
Salt and pepper to taste
Preparation
Preheat the oven to 375 degrees Fahrenheit.
In a 12-inch ovenproof skillet, slightly brown the onions in olive oil over medium heat. Add the garlic and saute for 1 or 2 minutes. Add the chard and saute for 1 or 2 minutes. Add the chard and saute until wilted, about 5 minutes.
Distribute the ingredients evenly over the pan and then pour the eggs over top. Gently lift chard with a spatula to allow some of the egg to flow evenly underneath after this, DO NOT TOUCH. You don’t want scrambled eggs.
When the edges of the frittata begin to cook - after about 2 minutes - gently add half of the cheese, distributing it evenly. In about a minute, place the pan in the oven. After about 5 minutes the eggs will begin to set; add the rest of the cheese. Cook for another 5 minutes or until the eggs reach desired firmness. Let rest for a few minutes before serving.
