Vegetarian Swiss Chard Frittata

Ingredients (serves 8)

• 12 Large Eggs
• 1 medium onion, thinly sliced
• ¼ cup Parmesan cheese, grated
• ¼ cup pepper jack cheese, shredded
• 1 red bell pepper, thinly sliced
• 2 cups of Swiss chard, chopped
• 1 large potato, diced with peel
• Hot sauce (optional)
• 2 tbsp. olive oil
• ¼ tsp. salt
• Pepper to taste
• Fresh basil (optional)

Directions (Preheat oven to 450 F)

1.  In a medium-sized skillet, bring olive oil to temperature over medium-high heat.  Add the bell pepper, onion and salt.  Turn heat to medium and sauté until the peppers begin to become tender (approximately 4-5 minutes), stirring constantly.  Add 2 tbsp. of water, and the Swiss chard.  Cook for an additional minute until the chard begins to wilt.  Set aside.
2.  While the peppers and onions are cooking, place the diced potato with 2 tbsp. of water and a dash or two of hot sauce (optional) in a microwave safe bowl.  Cover and microwave on high for 3-4 minutes.
3. Add the cooked potatoes to the peppers, chard, and onions.
4. Whisk 12 eggs, until the yolks are mixed and then fold in the cheeses.
5. Spray a microwave safe baking dish or pan lightly with cooking spray.  Pour in the vegetables and spread evenly to cover the bottom of the pan
6. Pour the egg and cheese mixture over the vegetables.
7. Place the pan in the oven on the center rack and cook until the eggs are set (about 18-20 minutes).  Watch carefully so the eggs don’t begin to brown on top.
8. Remove the frittata from the oven and sprinkle with black pepper to taste topping with fresh basil (optional).  Let it rest for about 10 minutes then enjoy!

Tips

• To decrease the fat, replace some of the whole eggs with egg whites.  2 egg whites per 1 egg.
• This recipe is a great way to use up produce, the variety is endless.  Consider using asparagus, broccoli, sweet potato, mushrooms, etc.
• This reheats really well, so consider making one and using it for grab and go breakfasts throughout the week.