Chard & Feta Frittata

1. 1
   prep · ~5 min

   Preheat the broiler and prep the ingredients.

   1.Position an oven rack in the upper third of the oven and preheat the broiler to high.

   2.Remove chard stems, roughly chop the leaves, finely chop the onion, mince the garlic, and crumble the feta.
2. 2
   mix · ~2 min

   Whisk the egg base.

   1.In a medium bowl, crack all 8 eggs and add milk, salt, black pepper, and red pepper flakes.

   2.Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.

   TIPA good whisk now means a lighter, more uniform frittata later. Don't skip the frothing.
3. 3
   saute · ~8 min

   Sauté the aromatics and wilt the chard.

   1.Heat olive oil in a 10-inch oven-safe skillet over medium heat.

   2.Add the chopped onion and cook until softened and translucent, about 4 minutes.

   3.Add the minced garlic and cook until fragrant, about 30 seconds.

   4.Add the chopped chard in handfuls, stirring until completely wilted and any liquid in the pan has evaporated, about 3 to 4 minutes.

   TIPMake sure the liquid from the chard has cooked off completely. Excess moisture will make the frittata watery.
4. 4
   assemble · ~1 min

   Assemble the frittata.

   1.Spread the wilted chard mixture evenly across the bottom of the skillet.

   2.Pour the whisked egg mixture over the vegetables, tilting the pan gently so the egg settles into every corner.

   3.Scatter the crumbled feta evenly over the top, then sprinkle with grated parmesan.
5. 5
   simmer · ~6 min

   Cook on the stovetop until the edges are set.

   Cook the frittata over medium-low heat without stirring for 5 to 7 minutes. The edges and bottom should be set and lightly golden, while the center remains slightly jiggly.

   TIPRun a silicone spatula around the edge of the pan to loosen the frittata slightly before it goes under the broiler.
6. 6
   bake · ~3 min

   Broil until golden and puffed.

   Transfer the skillet to the preheated broiler. Broil for 2 to 4 minutes, watching closely, until the top is golden brown, puffed, and the center is just set.

   TIPWatch carefully — broilers vary wildly in intensity. The frittata can go from perfect to burnt in under a minute.
7. 7
   rest · ~5 min

   Let it rest before slicing.

   Remove the skillet from the oven and let the frittata rest in the pan for 5 minutes. This allows it to finish setting gently and makes slicing clean.

   TIPSlicing straight away can cause the frittata to tear. A short rest guarantees perfect wedges.
8. 8
   serve

   Slice into wedges and serve.

   Slide the frittata onto a cutting board or serve directly from the skillet. Cut into 4 wedges and serve warm or at room temperature.

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