SWISS CHARD FRITTATA RECIPES

Steps:

• Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
• Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
• In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
• Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
• Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

Steps:

• Preheat oven to 400°.
• In a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. Set aside.
• Separate the stems from the leaves of the chard.
• Dice the stem into small pieces.
• Roll the leaves up and slice into thin ribbons, about an 1/8-inch thick.
• Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper.
• Slowly cook the onions, stirring occasionally until the onions become translucent, about 8-10 minutes.
• Bring the heat up to medium and cook until the onions caramelize. Set the onions aside.
• Increase the heat to medium-high, add remaining butter and add the chard stems.
• Cook about 3-4 minutes.
• Add the chard leaves to the pan and cook until wilted, about 2-3 minutes.
• Season with salt and pepper.
• Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend.
• Reduce heat to low and cook until the edges set, about 6-8 minutes.
• Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes.
• Remove from the oven and place a dish over the pan; flip onto the plate.
• Cut into wedges and serve.