2 Tablespoons cold-pressed extra-virgin olive oil or clarified butter
1 medium onion, sliced thinly
4 garlic cloves, chopped
8 large free-range eggs
⅓ pound grated gruyere, optional
Handful of grated Parmesan cheese
¼ cup milk or water
Sea salt
Freshly ground pepper
Instructions
Preheat the oven to 350 degrees.
Wash the Swiss chard but do not dry all the way and chop the stems off the leaves. Coarsely chop the stems and keep separate from the leaves. Coarsely chop the leaves.
Heat olive oil or clarified butter in a 10-inch oven-proof pan. Cook the onions and chard stems over medium heat for about 5 minutes. Add garlic and cook for 1 minute. Add the chard leaves and season lightly with a pinch of sea salt and pepper and sauté until wilted.
Whisk eggs together and add cheeses and milk. Stir in the chard mixture and blend well.
Add extra oil or butter to the pan if it seems dry. Put the egg-chard mixture back in the pan and place in the oven for about 50 minutes until puffed and golden. (If you're making minis, spoon the mixture into greased muffin tins and bake for about 25-30 minutes or until puffed and golden.)
Notes
Variations: substitute lightly steamed broccoli or sautéed spinach for the chard;
Use sautéed onions and peppers with parboiled diced potatoes for a Spanish classic;
Can add 3 ounces of diced cooked turkey bacon and/or 1 c. ricotta cheese;
Can be served with a ladleful of warm tomato sauce.
Recipe by Pamela Salzman at https://pamelasalzman.com/swiss-chard-frittata/