Baked Frittata With Yogurt, Chard and Green Garlic

• 1 generous bunch Swiss chard (1 to 1 1/4 pounds with stems), either green, rainbow or red
• Salt to taste
• 2 tablespoons extra-virgin olive oil
• 1 bulb green garlic, papery shells removed, chopped
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 6 eggs
• 23 cup plain Greek yogurt or drained yogurt (2 percent or whole milk)
• Freshly ground pepper

1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil.
3. Strip chard leaves from stems.
4. Wash both leaves and stems thoroughly.
5. Set aside stems for another purpose.
6. You should have about 6 cups leaves, tightly packed.
7. Add a generous amount of salt and the greens to the boiling water.
8. Blanch greens for about 1 minute, until tender, and transfer to a bowl of cold water.
9. Drain and take up chard by the handful to squeeze out excess water.
10. Chop medium-fine.
11. You should have about 1 1/2 cups chopped chard.
12. Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add green garlic, thyme and rosemary.
13. Add a generous pinch of salt and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes.
14. Add chopped chard and cook, stirring, until ingredients are combined and greens are nicely coated with oil.
15. Remove from heat.
16. Place remaining tablespoon of olive oil in a 2-quart gratin or baking dish, or in a 9-inch ovenproof skillet, and place in oven for 5 minutes.
17. Meanwhile, whisk eggs in a large bowl.
18. Season with salt (about 1/2 teaspoon) and freshly ground pepper to taste.
19. Whisk in yogurt.
20. Stir in greens mixture.
21. Remove baking dish from the oven, brush sides with hot oil, and scrape in the egg mixture.
22. Place in oven and bake 30 minutes, or until set and slightly puffed.
23. Remove from oven and allow to cool for at least 10 minutes before serving.
24. Serve hot, warm, room temperature or cold.

generous, salt, extravirgin olive oil, green garlic, thyme, rosemary, eggs, yogurt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1016321 (may not work)