Ingredients
1 tablespoon oil
2 tablespoon finely chopped onion
1 bunch of Swiss Chard, finely chopped
6 beaten eggs
A tablespoon or two of dried or fresh herbs (like oregano, basil or parsley)
Optional additions: grated cheese, diced peppers, cooked sausage
Preparation
Warm oil in an ovenproof sauté pan and sauté onions until they begin to soften. Add Swiss Chard and sauté until it wilts, about five minutes. Add dried or fresh herbs. Pour in eggs, stir quickly then let cook until they just barely begin to set. The frittata can be finished three ways: turn the heat down to rnedium-|ow and put a lid on the pan so the eggs can cook through; put the pan under a broiler for 3-5 minutes; finish in the oven at around 375°F. The size of the saute pan you use will determine how thick the frittata is. Smaller pans make thicker frittatas that puff up more.
