frittata with leftover greens

Ingredients

• Servings: 1
• 5 large eggs
• 2 large egg whites
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup chopped red onion
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup grape tomatoes, halved
• 1 cup cooked swiss chard (thawed if frozen)
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat the oven's broiler and set the oven rack in the upper third of the oven. beat the eggs and egg whites in a mixing bowl until smooth. whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
• heat the olive oil in a 10-inch cast-iron skillet over medium heat. stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. cook and stir until the onion softens and turns translucent, about 5 minutes. stir in the tomatoes, and cook an additional minute. add the cooked swiss chard; cook and stir until the swiss chard is hot. pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
• uncover the frittata, and sprinkle with parmesan cheese. broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. remove from the oven, and let stand 3 minutes before serving.