Chard and Salami Frittata

italian beef egg leafy green pork breakfast brunch broil sauté dinner lunch bon appétit sugar conscious wheat/gluten-free peanut free tree nut free soy free no sugar added

Molly Stevens

Makes 6 to 8 appetizer or 4 main-course servings

Source

Ingredients

6 large eggs

3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided

1/4 teaspoon coarse kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped

2 ounces thinly sliced Italian Genoa salami, cut into 1/2-inch pieces (about 2/3 cup)

1 garlic clove, minced

Method

Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to mediumhigh; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.

Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.