Swiss Chard and Sun-Dried Tomato Frittata

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Swiss chard

4 cups, chopped

Sun-dried tomatoes

1/2 cup, chopped (preferably in oil)

Eggs

6 large

Milk

1/4 cup

Parmesan cheese

1/2 cup, grated

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Fresh herbs (optional)

1 tablespoon, chopped (such as basil or parsley)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 5 minutes.
4. Stir in the chopped Swiss chard and sun-dried tomatoes. Cook until the Swiss chard wilts, about 3-4 minutes.
5. In a mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, black pepper, and fresh herbs (if using) until well combined.
6. Pour the egg mixture evenly over the cooked vegetables in the skillet. Gently stir to distribute the ingredients evenly.
7. Allow the frittata to cook on the stovetop for 2-3 minutes, until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set and slightly golden on top.
9. Once baked, remove the skillet from the oven and let it cool for a few minutes before slicing and serving.
10. Serve warm or at room temperature, and enjoy!