Chard and Salami Frittata

Name: Chard and Salami Frittata
Yield: 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 Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped; 2 ounces thinly sliced Italian Genoa salami, cut into 1/2-inch pieces (about 2/3 cup); 1 garlic clove, minced

By Molly StevensPhotographer Con Poulos

April 6, 2008

Image may contain Bowl Food Dish Meal and Plant

Give your frittata a makeover with chard and salami

Recipe notes