Red Chard and Spicy Salami Frittata

This is the simple version of the omelet, and works as well for breakfast as it does for lunch, a late dinner, even with drinks. I made it for a quick dinner last week and served it with German style roasted potatoes. This is a wonderful way to get the my children eating their greens. They really like this frittata, not a single complain about eating veggies. I love it.

Yield: Makes 6 to 8 appetizer or 4 main-course servings


Ingredients:
* 6 large eggs
* 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
* 1/4 teaspoon coarse kosher salt
* 1/4 teaspoon freshly ground black pepper
* 3 tablespoons extra-virgin olive oil
* 1 medium onion, thinly sliced
* 1 bunch Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
* 2 ounces thinly sliced Italian spicy salami, cut into 1/2-inch pieces (about 2/3 cup)
* 1 garlic clove, minced

Directions:
Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to mediumhigh; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.
Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

Adapted from Bon Appétit | August 2007