Swiss Chard Frittata
Have on hand
1 red, yellow, or orange bell pepper, halved and seeded
1 small red onion, small dice
3 cloves garlic, chopped
Extra-virgin olive oil, as needed
Kosher salt and freshly ground black pepper, as needed
1 small bunch Chard, leaves stripped from stems and pulled into smaller pieces
1 teaspoon whole grain Dijon mustard
Fresh basil leaves, as needed
Parmigiano-Reggiano, as needed
To roast the pepper, place onto a lined sheet pan, skin side up, and broil until the skin turns black. Wrap in plastic film, or place into a small paper bag and allow to sit for ten minutes. This will loosen the skin. Using a towel or your fingers, remove the skin. Slice into thin strips and set aside.
Set the oven for 350°F
In a medium saute pan, over medium heat, add 2 tablespoons oil, plus the onions and garlic, then season lightly, and cook for one minute. Add the chard, and stir to combine. Cook and stir until the onions are transparent and the chard is wilted, 5 minutes.
In a medium non-stick oven-safe pan, over medium heat, add one tablespoon oil and heat until hot but not smoking. Be gentle. They’re eggs after all. Meanwhile, in a small bowl, whisk together the eggs, mustard, and seasoning. Pour the eggs into the pan. Using a spatula, gently pull the edges of the egg towards the center of the pan until just a little liquid egg remains, one minute. Distribute the chard mixture evenly over top of the eggs and transfer into the oven for five minutes. Remove from the oven to a cutting board. Tear a few leaves of basil over top, then shave on some beautiful strips of Parmigiano cheese, and serve with a light drizzle of oil.