What do I love most about a simple frittata? They'll take to pretty much any ol' vegetable you've got lying around and you can get a work week's worth of breakfasts in one fell swoop.


8 eggs salt and fresh cracked pepper to taste1 ½ Tbsp extra virgin olive oil4 oz feta cheese, crumbled½ shallot, thinly sliced1 garlic clove, minced1 bunch of Swiss chard, roughly chopped3 baby heirloom tomatoes (or 1 large)1 small red chili (if desired)


  1. Whisk eggs, salt and pepper and set aside.
  2. Heat olive oil in a 10-inch oven-proof skillet and sauté shallot and garlic over medium-low heat for 2 to 3 minutes. Add in Swiss chard and sauté for about 3 to 4 minutes until it starts to wilt.Add in tomatoes and chili and sauté for another 4 to 6 minutes.
  3. Spread mixture evenly in the skillet and pour eggs over top, then sprinkle feta. Increase heat to medium-high and allow eggs to cook until they starts to set at the outer edge.
  4. Lift frittata lightly with a spatula to allow egg to run underneath. Cook until frittata is set, about 7 to 8 minutes.  
  5. Finish in the broiler for about 2 minutes.

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Tags: Breakfast, Brunch, Gluten Free, Healthy, Vegetarian, Egg, Vegetable, Olive Oil, Cheese, Tomato

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