Swiss Chard and Salmon Frittata

This is from the list recipes from IGA. I wish I could post the picture, because it looks really nice. Unfortunately, I'm not computer savvy enough so I can't

• Ready In: 30 mins
• Serves: 4

Ingredients

• 5  eggs
• 1  tablespoon water
• 1  teaspoon olive oil
• 1⁄4 cup  chopped onion
• 1⁄2 teaspoon  minced garlic
• 2  cups swiss chard, packed down (stems removed)
• 2  tablespoons  chopped fresh basil (or 2 teaspoons dried basil)
• 1 (170 g) can  boneless skinless salmon, chunk, drained
• 1⁄4 cup  grated parmesan cheese

Directions

1. Whisk together eggs and water in a small bowl, and set aside.
2. Heat olive oil in an 8 inch non-stick skillet over medium high heat.
3. Cook onions and garlic for 1 to 2 minutes. Add Swiss chard and basil and cook for 3 to 4 minutes or until the leaves are wilted. Remove mixture from skillet and reserve.
4. Using a paper towel, wipe skillet clean and then reheat over medium heat.
5. Spread swiss chard mixture and salmon over the bottom of the skillet.
6. Por egg mixture overtop, and cook for about 5 minutes, or until the bottom is golden and the eggs have set.
7. Sprinkle with Parmesan cheese on top.
8. Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fuly cooked.
9. Remove from skillet and cut intop four wedges.
10. The Swiss chard can be easily replaced by fresh spinach, rapini, or kale leaves.