Serve this hot, warm, or at room temperature. Serve with slices of heirloom tomatoes. The amount of garlic can be decreased (or increased) according to tastes.
- 8 large swiss chard leaves, with stems
- 2 tablespoons extra virgin olive oil, divided
- 1 medium red onion, peeled and thinly sliced
- 1⁄2 teaspoon salt, divided
- 2 teaspoons fresh rosemary, minced
- 3 garlic cloves, peeled and minced
- 8 large eggs
- fresh ground black pepper
- 4 ounces goat cheese, crumbled (soft type)
- Wash the Swiss chard; cut off stems, dice finely, and set aside.
- Chop the leaves.
- Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
- Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
- Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
- Wash and dry the skillet and return to stove top.
- Preheat the broiler unit in the oven.
- Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
- Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
- Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.