- 8
Ingredients
- 1 T. olive oil, plus more for brushing
- 1 yellow onion, thinly sliced
- Salt and freshly ground pepper, to taste
- 1/2 C. nicoise olives, pitted and chopped
- 1/2 lb. chopped Swiss chard, blanched
- 6 plum tomatoes, seeded, cut into 1/2" strips
- 12 eggs lightly beaten with 1 tsp. salt
- 1/2 C. grated aged provolone cheese
- 2 oz. goat cheese crumbled
- Finely chopped flat-leaf parsley for garnish
Preparation
Step 1
Preheat over to 400°F. In deep half of frittata pan over medium heat, warm 1 T. oil. Add onion, salt and pepper, cook 10-12 minutes. Stir in olives; transfer to small bowl. Add chard, salt and pepper to pan; cook 2-4 minutes. Transfer to separate bowl. Add tomatoes, salt and pepper to pan; cook 2-3 minutes.
Spread tomatoes across pan bottom. Pour one-third of eggs on top; cook 1-2 minutes. Top with chard and cheeses. Pour half of remain eggs over cheeses; cook 2-3 minutes. Spread onion mixture on top. Pour remaining eggs over onion mixture; cook 2-3 minutes; using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath.
Brush shallow half of pan with oil; heat over medium heat 1-2 minutes. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Remove deep pan; transfer shallow pan to oven. Cook 10-15 minutes. Slide frittata onto plate. Garnish with parsley.