|The richness of the fried onions combines beautifully with the grassy notes of Swiss Chard in our oven-baked frittata. Cooking it entirely in the oven means no messy mistakes when flipping the frittata and ensures a prefect texture.|
|A fabulous spring summer of frittata, chopped salad with radish and clover sprouts, an aged cheese and raisin-walnut bread.|
|Frittatas are ideal picnic fare as they taste just as great at room temperature. Above, a leftover lunch of frittata, toasted raisin-walnut bread and a 3-Minute Salad of chopped cabbage, grape tomatoes, green olives and cheese.|
First, begin preheating the oven to 350 degrees F. while you oil or butter a shallow casserole dish or oven-proof skillet. Rinse and cut in to slivers 6-8 large leaves of Swiss chard. The stems should be finely chopped while the leaves can be left in larger pieces. Set those aside while you heat 2 T. olive oil in a large skillet.
Add to the skillet 1 diced onion (medium or small sized) and 1 clove of minced garlic. Cook gently over a low flame for about 15 minutes or until the onion is golden-brown to dark-brown. Stir often to prevent burning. Now throw the chard in the skillet and cover the pan. Cook, tossing now and then until the chard is soft, no longer than 3 or 4 minutes. Remove the pan from the heat and set aside to cool for a few minutes.
In a mixing bowl beat 5 cage-free eggs with 1/4 cup grated Parmesan cheese, 1/2 t. salt and a couple of dashes of ground nutmeg. Stir in the cooled chard and onions along with lots of freshly ground black pepper. Mix well and transfer all to the prepared baking dish or ovenproof skillet. Bake for 25-30 minutes, just until the frittata is set and beginning to brown on top. Check after 20 minutes; depending on your oven and the type of cooking vessel used, the frittata may be done already. Please don't overcook it.
Cut in to squares or wedges or any shape desired and enjoy warm or at room temperature.