Frittata has usually been associated with a breakfast menu item, but shockingly it makes an amazing dinner as well. What makes it dinner you ask? Grab your Field & Fire bread, a little dipping oil and a glass of wine…voila…dinner is served.

Frittata made with Swiss Chard and Tomatoes

Swiss Chard, Onion & Cheese Frittata

~ 1 bunch Swiss chard

~ 4 Tbs. olive oil

~ 1 cup chopped tomatoes

~ 1 bunch green onions, thinly sliced

~ Salt and freshly ground black pepper

~ 6 large eggs

~ 4 cloves garlic, finely chopped

~ 1/4 cup grated parmesan

Position a rack in the upper third of the oven and preheat to 350 degrees F. Cut the chard stems crosswise into slices 1/4 inch thick. Coarsely chop the leaves.

In a large fry pan over medium heat, warm 2 tablespoons of the olive oil. Add the green onion and saute until tender, about 6 minutes. Add the chard stems and tomatoes, season with salt and saute about 4 minutes. Add the chopped leaves and saute until tender, 2 to 3 minutes. Transfer to a plate.

In a large bowl, lightly beat the eggs with the garlic and cheese. Season with salt and black pepper.

Gently squeeze the liquid from the chard and stir in the egg mixture. In an 8-inch ovenproof fry pan over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the egg mixture, reduce the heat to medium-low and cook until the eggs are set around the edges, about 5-6 minutes. Transfer to the oven and cook until set, 7 to 9 minutes longer. Let cool briefly.


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