1 large bunch Swiss chard (about 12 oz.), tough part of stems removed, leaves sliced
1 cup diced boiled ham (about 4 oz.)
12 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan
How to Make It
Preheat oven to 400°F. Warm oil in a large nonstick, ovenproof skillet over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Stir in chard. Cover and cook, stirring twice, until chard is tender, about 5 minutes. Remove cover; stir in ham.
Place eggs in a large bowl; season with salt and pepper and whisk to blend. Pour eggs over chard and ham in skillet. Stir to distribute ingredients as evenly as possible before eggs begin to set.
Cook on top of stove, lifting sides of frittata with a spatula to let uncooked eggs flow underneath, until lightly browned around edges, 3 to 5 minutes. Sprinkle frittata with Parmesan, transfer skillet to oven and bake, uncovered, until firm in center and slightly browned on top, about 10 minutes. Cut into wedges and serve.
Made a few changes, but this will most likely become part of the regular rotation. I used 8 eggs instead of 12 (I like my frittatas more veggies, less egg), and used frozen swiss chard which worked beautifully. One thing to be careful of is the salt - it is really easy to over salt given that both ham and parmesan are kind of salty.
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