- 1 bunch of Swiss chard (approximately 1.25 lb)
- 1 diced onion
- 7 eggs (I recommend the organic brown free range type)
- 6 finely chopped garlic cloves
- 1/4 cup grated Parmesan cheese
- Olive oil
- Salt and Pepper (I recommend fresh cracked black pepper)
- Preheat the oven to 350 degrees F.
- Cut out the stems from the Swiss chard leaves. Finely chop the stems and the leaves, and keep them separate.
- In a large oven safe pan (about 10 inches in diameter), drizzle olive oil and warm up the pan on medium heat. Add the onions and the chopped Swiss chard stems until they start to brown and soften (about 4-5 minutes). Then transfer the onion and stems to a cool plate.
- Scramble the eggs in a large bowl. Then add the garlic, Parmesan cheese, a pinch of salt, and a pinch of black pepper. (The amount of salt and pepper vary to taste.)
- Mix the cooked onion and Swiss chard stems into the egg mixture.
- Reheat the oven safe pan on medium heat and add another drizzle of olive oil. Pour the entire mixture into the pan and let it cook until the edges start to solidify (about 5 minutes).
- Then place the entire pan into the oven for about 8-9 minutes for the eggs to cook thoroughly. (I like to stick a toothpick in it to make sure there isn't any uncooked egg in the center.)
- After the frittata is cooked, remove it from the pan and slice it into wedges like a pizza.
- Eat, share, and enjoy!