Swiss Chard Frittata

• eggs, swiss chard, pecorino cheese, salt and pepper, extra vrigin olive oil
• 10 fresh farm eggs
• 10 cups Swiss chard (chiffonaded)
• 1/4 cup extra virgin olive oil
• 1 tablespoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1.5 cups pecorino cheese, grated
• several generous grinds of black pepper
• only first set of ingredients necessary

1. Wash and dry chard. Chiffonade to fit into 10 cups (about 2 bunches)
2. Whisk eggs tougher with salt and peppers. Add chard and cheese little by little until evenly mixed.
3. Heat some olive oil, enough to coat a 12" saute pan over a medium/high heat. Turn heat to medium and add egg mixture, pressing dow for about one minute. Reduce heat to low and cover pan. Let cook for 20 minutes or until eggs are set.
4. Place under broiler about 8" inches from flame for about 1 minute until top is well settled. When cool, cut into sedges and serve. Good hot or at room temperature.

eggs, eggs, swiss chard, extra virgin olive oil, kosher salt, cayenne pepper, pecorino cheese, several generous, only first

Taken from food52.com/recipes/26095-swiss-chard-frittata (may not work)