1 tablespoon olive oil
1/2 cup onion, chopped
2 cloves garlic, minced or pressed
1 zucchini, chopped
2 cups cherry tomatoes, halved
2 cups chard, tough spines removed and leaves shredded
6 eggs, whisked
1/2 teaspoon salt or salt to taste
Chop onion, zucchini, tomatoes, chard.
Preheat oven to 350°F.
In an oven-safe, non-stick skillet, heat olive oil. Sauté zucchini and tomatoes until they begin to brown. Add chard and sauté for a few more minutes until wilted.
Add onions and garlic and continue to sauté until soft and fragrant.
Push vegetables around pan to distribute evenly.
Whisk salt into eggs and pour over vegetables. Place in oven for 8-10 minutes until cooked through.
Remove frittata from oven and let stand for a few minutes. Remove from pan and slice to serve.
If desired, sprinkle with 2 tablespoons of cheese [feta or parmesan] when you remove from oven and let melt before serving.
Recipe Source: Living Plate Rx