Chard and Salami Frittata

Ingredients

• •6 whole large eggs
• •3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
• •¼ teaspoon coarse kosher salt
• •¼ teaspoon freshly ground black pepper
• •3 tablespoons extra-virgin olive oil
• •1 whole medium onion, thinly sliced
• •1 bunch Swiss chard
• •2 ounces Italian Genoa salami
• •1 clove garlic
• •minced

Cooking Instructions

1. 1.

   Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

   5 min

2. 2.

   Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to mediumhigh; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.

   15 min

3. 3.

   Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

   5 min