Dairy-Free Swiss Chard and Potato Frittata

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place a 25.4 cm oven-safe skillet over medium heat on your stovetop. Add the 2 tablespoons of olive oil to the skillet and let it warm for 1 minute. Add the 1/2 medium onion, finely chopped, to the skillet and cook, stirring occasionally, for 3-5 minutes until the onion softens and becomes translucent.
3. 3Add the 1 medium potato, cut into 1.27 cm dice, to the skillet with the softened onion. Continue to cook over medium heat, stirring occasionally, for 5-7 minutes, until the potato pieces are slightly tender when pierced with a fork.
4. 4Add the 6 cups of Swiss chard, chopped into 2.54 cm pieces, to the skillet. Cook, stirring frequently, for 3-5 minutes until the chard wilts completely and its vibrant green color deepens.
5. 5In a medium bowl, crack the 8 large eggs. Add the 1/2 cup of non-dairy milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl. Whisk vigorously with a fork or whisk for 1-2 minutes until the egg mixture is well combined and slightly frothy.
6. 6Pour the whisked egg mixture evenly over the cooked vegetables in the skillet. Carefully transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the frittata is puffed, golden brown on top, and a knife inserted into the center comes out clean, indicating it is fully set.
7. 7Carefully remove the skillet from the oven and place it on a heat-safe surface. Let the frittata cool in the skillet for 5-10 minutes before slicing into wedges and serving warm.

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