Swiss Chard Frittata

INGREDIENTS: Tomatoes:

24 cherry tomatoes

2 cloves garlic, smashed

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon fresh thyme leaves

½ teaspoon light-brown sugar

¼ teaspoon coarse salt

Frittata:

18 large eggs

Coarse salt and freshly ground black pepper

2 to 3 tablespoons extra-virgin olive oil

2 large white onions, halved and sliced crosswise into ¼-inch-thick slices

6 to 8 ounces Swiss chard, stems sliced thin, leaves sliced into ribbons

¾ cup cow's milk feta, crumbled

INSTRUCTIONS: Preheat oven; prepare tomatoes and roast:

Preheat oven to 325°F. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.

Increase oven temperature to 425°F, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.

Cook onions: In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes.

Add chard stems, then leaves: Reduce heat to medium and add chard stems; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute.

Add egg mixture and cook: Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.

Scatter tomatoes and feta over top; bake: Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.

Remove frittata from pan; slice and serve: Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

Note:

Leftover frittata can be wrapped well and refrigerated for three to four days. Enjoy it cold or room temperature, or reheat in a 350 degree Fahrenheit oven until heated through, 5 to 10 minutes. Alternatively, microwave individual slices until hot throughout, about 30 seconds.

Credit to: www.marthastewart.com/1084079/swiss-chard-frittata