Swiss Chard Frittata

 


Swiss Chard Frittata

Ingredients

1 (10-ounce) bunch Swiss chard, stemmed

1 cup whole-milk strained (Greek-style) yogurt

2 teaspoons dried mint

1 medium garlic clove, finely chopped (about 1 teaspoon)

2 1/2 teaspoons flaky sea salt (such as Maldon), divided, plus more for garnish

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 medium-size (10-ounce) Spanish onion, chopped (about 1 1/4 cups)

12 large eggs, lightly beaten

1/3 ounce Parmesan cheese, finely grated (about 1/4 cup) (optional)

Directions

Preheat oven to 425°F. Bring a large pot of water to a boil over high. Add chard; cook until bright green and just tender, about 3 minutes and 30 seconds. Transfer chard to a wire rack to drain and cool. Pat dry using paper towels; roughly chop.

Stir together yogurt, mint, garlic, and 1/2 teaspoon flaky sea salt in a small bowl; set yogurt mixture aside.

Heat oil in an ovenproof 10-inch nonstick skillet over medium. Add onion and remaining 2 teaspoons flaky sea salt. Cook, stirring occasionally, until onion is just starting to brown and soften, about 8 minutes. Add chard, and cook, stirring constantly, until heated through, about 1 minute. Remove from heat. Pour eggs over chard mixture; stir briefly, lifting chard to distribute evenly among egg mixture and leaving some chard resting at the top. Spoon rounded tablespoonfuls of yogurt mixture intermittently around eggs.

Transfer skillet to preheated oven, and bake until eggs are just set, 12 to 14 minutes. Remove from oven, and let cool 5 minutes. Carefully transfer to a large plate. Drizzle with additional olive oil, and sprinkle with Parmesan and additional flaky sea salt. Slice and serve.

 

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