Chard and Salami Frittata

Ingredients for Chard and Salami Frittata

• 6 large eggs

• 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided

• 1/4 teaspoons coarse kosher salt

• 1/4 teaspoons freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

• 1 medium onion, thinly sliced

• 1 bunch Swiss chard (about 275g ), stems and centre ribs cut away, leaves coarsely chopped

• 60g thinly sliced Italian Genoa salami, cut into 1/2-inch pieces (about 100g )

• 1 garlic clove, minced

How to make Chard and Salami Frittata

Preheat grill. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoons salt, and 1/4 teaspoons pepper in large bowl.

Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to mediumhigh; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in centre, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.

Transfer frittata to grill and cook just until set in centre and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.