Swiss Chard and Potato Frittata (Dairy & Nut-Free)

Ingredients

• 8 large Eggs
• 1 bunch Swiss Chard
• 1 medium Potato
• 1/2 medium Onion
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Wash the 1 bunch of Swiss chard thoroughly, then chop it into 1.27 cm pieces. Peel the 1 medium potato and dice it into 0.635 cm cubes, and dice the 1/2 medium onion into 0.635 cm pieces.
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. Once the oil shimmers, add the diced 1/2 medium onion and the diced 1 medium potato, cooking for 5-7 minutes until the onion is translucent and the potato pieces are tender when pierced with a fork.
3. 3Add the chopped 1 bunch of Swiss chard to the skillet with the onion and potato. Continue to cook for 3-5 minutes, stirring frequently, until the Swiss chard has wilted significantly and softened.
4. 4In a large bowl, crack the 8 large eggs. Add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Whisk the mixture vigorously with a fork or whisk until the egg yolks and whites are fully combined and slightly frothy.
5. 5Carefully pour the whisked egg mixture evenly over the cooked vegetables in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed up and the center is set, showing no liquid jiggle when the skillet is gently shaken.
6. 6Remove the skillet from the oven and let the frittata cool in the skillet for at least 5 minutes before slicing. This cooling period allows the frittata to firm up, making it easier to cut into neat portions.

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