Swiss Chard Frittata

• 1 bunch Swiss chard (about 10 leaves, stalks discarded) cleaned, dried, and roughly chopped
• 1/2 medium or 1 small yellow onion, chopped
• 3-4 cloves garlic (or to taste), minced
• 8-10 oz cubed pepperjack cheese (optional)
• 6-8 eggs (cage free, of course) whipped with 1 tbs milk of half-and-half
• 2-3 glugs of extra-vergin olive oil
• Salt and pepper to taste

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a 12-inch ovenproof skillet, slightly brown the onions in olive oil over medium heat. Add the garlic and saute for 1 or 2 minutes. Add the chard and saute for 1 or 2 minutes. Add the chard and saute until wilted, about 5 minutes.
3. Distribute the ingredients evenly over the pan and then pour the eggs over top. Gently lift chard with a spatula to allow some of the egg to flow evenly underneath after this, DO NOT TOUCH. You don't want scrambled eggs.
4. When the edges of the frittata begin to cook - after about 2 minutes - gently add half of the cheese, distributing it evenly. In about a minute, place the pan in the oven. After about 5 minutes the eggs will begin to set; add the rest of the cheese. Cook for another 5 minutes or until the eggs reach desired firmness. Let rest for a few minutes before serving.

swiss chard, yellow onion, garlic, pepperjack cheese, eggs, glugs, salt

Taken from www.epicurious.com/recipes/member/views/swiss-chard-frittata-52513301 (may not work)