swiss chard and potato frittata

on sunday i make one big meal in the middle of the day, and this elegant chard frittata is a regular if it's brunch i'm serving. leftover roasted, russet potatoes impart their rustic character to this dish, which puts a big circle on the table, inviting people to slice right in. so much prettier than an omelet, and easy to make, i serve it with fresh tomatoes and a drizzle of balsamic vinegar.

chard frittata
• 1 med. onion, thinly sliced
• swiss chard, the chopped leaf part only
• roasted russet potatoes with the skins on, roughly chop 
• 10 eggs
• about 1/2 cup of milk
• grated parmesan cheese
• fresh basel, chopped (or any fresh herb)
• salt & pepper

1. coat a 10" skillet with olive oil & heat on a med-hi flame.
2. add the sliced onions to the pan and cook until browned.
3. toss in the chard, stir until wilted.
4. raise the oven rack to about 4-5 inches from the top & pre-heat the oven to 375. 
5. in a mixing bowl beat 10 eggs with about 1/2 cup of milk
6. stir in the cooked vegetables & season with the fresh herb, salt, and pepper.
7. coat the skillet again with olive oil heat on a med-hi flame until shimmering. 
8. pour in the egg mixture and cook for about 5 min. until the bottom becomes solid. 
9. sprinkle on a generous amount of shredded parmesan cheese.
10. put the eggs in the oven and cook another 10 min. or so until the top is solid & browned

serve w/sliced tomatoes, drizzled with a little balsamic vinegar, and more grated parmesan cheese.

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