Ingredients

Instructions

  1. Chop the chard. In a skillet, sauté the garlic and onions in 1 tablespoon of the oil.
  2. Add the chard, cover and lower the heat and cook for 10 minutes.
  3. Remove from heat and drain if juicy.
  4. In a large bowl, beat the eggs, salt and pepper until blended. Stir in the chard.
  5. Coat the bottom of a skillet with the remaining oil and return to medium heat.
  6. When hot, pour egg mixture and arrange tomato slices on top.
  7. Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minute until eggs are cooked.
  8. Serve immediately or at room temperature.