Instructions

1. 1

   Begin by preheating your oven to 400°F.

2. 2

   In a medium mixing bowl, whisk together the eggs, egg whites, cheese, along with a small dash of salt and pepper. Set this mixture aside for later use.

3. 3

   Take the Swiss chard and carefully separate the stems from the leaves. Chop the stems into fine pieces.

4. 4

   Roll the chard leaves tightly and slice them into thin strips, aiming for about 1/8-inch in thickness.

5. 5

   Place a 10-inch skillet over low heat; add half of the butter and toss in the onions with a sprinkle of salt and pepper.

6. 6

   Cook the onions gently, stirring occasionally, until they turn translucent, which should take around 8-10 minutes.

7. 7

   Raise the heat to medium and allow the onions to caramelize, then set them aside once done.

8. 8

   Increase the heat to medium-high, add the remaining butter, and incorporate the chopped chard stems. Sauté for about 3-4 minutes.

9. 9

   Stir in the chard leaves and cook until they are wilted, which should take about 2-3 minutes. Season with salt and pepper to taste.

10. 10

    Turn the heat down to low; pour the egg mixture into the skillet and add the caramelized onions, along with a bit of salt and pepper, mixing thoroughly to combine.

11. 11

    Lower the heat again and cook until the edges are set, which should take around 6-8 minutes.

12. 12

    Once the bottom and edges have set, transfer the skillet to the oven and bake until the frittata is fully set, approximately 4-5 minutes.

13. 13

    After baking, take the skillet out of the oven and place a plate over the top of the pan; carefully flip it to transfer the frittata onto the plate. Cut it into wedges and serve.

Nutrition Information