Ingredients
- 6 large eggs
- 3 tablespoons Pecorino Romano cheese, grated (or Parmesan cheese, grated, divided)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1 yellow onion, sliced
- 10 ounces Swiss chard (1 bunch, stems and cut ribs removed and leaves chopped)
- 2 ounces Genoa salami (Italian salami, cut into 1/2 inch pieces, 2/3 cup)
- 1 garlic clove, minced
How to Make
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Step 1: Preheat broiler.
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Step 2: In a bowl whisk eggs, 1 1/2 tablespoons cheese, the salt and pepper together.
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Step 3: Using a broiler-proof skillet heat the olive oil over medium heat. Add onion and saute until tender (5-10 minutes). Add swiss chard in 3 batches, toss until each begins to wilt before adding the next batch. Sprinkle with salt and paper. Saute until any liquid in skillet evaporates; increase heat to medium-high and add salami and garlic and stir for one minute. Add eggs and stir to distribute evenly. Reduce heat to medium low, cover and cook until eggs are almost set but still moist in the center (3-5 minutes). Sprinkle remaining 1 1/2 tablespoons cheese over top.
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Step 4: Transfer to broiler and cook until set in the center and beginning to brown (1 minute or so). Using a flexible spatula, loosen frittata around edges and slide onto platter. Serve warm or at room temperature.
We hope you enjoy this recipe!
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