Frittata with Chicken and Chard

Use precooked chicken or sausage or swap in more cheese and greens if you don’t eat meat. Leftover slices of frittata are perfect for easy lunches. Any mild greens will work well here. If you use chard, separate out the thick stems to cook before you briefly wilt the greens.

Ingredients

• 3 tablespoons olive oil
• 8 eggs
• 1/4 cup whole milk or half and half
• Salt and pepper, to taste
• Small red onion, slivered
• About one bunch chard or other mild greens, chopped
• 1/2-1 cup leftover cooked chicken or sausage, chopped
• 1/2 cup chévre goat cheese

Directions

Preheat oven to 400º. Swirl olive oil all around an oven-safe skillet. Cook onion and chard stems in the olive oil over low heat for 7 to 8 minutes. Whisk eggs, milk, a generous pinch of salt, and some cracks of pepper in a bowl. Add chard to pan with a pinch of salt. Cook until just wilted, and add chicken. Pour the eggs in, coating the entire bottom of the pan. Cook for 3-4 minutes to set the bottom, tilting the pan and peeling the edges of the frittata away, allowing some uncooked egg to run underneath. Sprinkle goat cheese over the top and pop into the hot oven. This will puff up and set in 7-10 minutes. Remove when the eggs are just set. Serve with greens dressed simply and toast or leftover grains.

Submitted by Molly Kincaid