Swiss Chard-Salami Frittata
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 473 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 129 milligrams
- Sodium
- 1072 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 6 grams
- Protein
- 26 grams
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
Ingredients
2 russet potatoes, peeled, halved lengthwise and thinly sliced
Kosher salt
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 bunch Swiss chard, stems removed, leaves thinly sliced
2 large eggs plus 10 egg whites, lightly beaten
Freshly ground pepper
1 ounce thinly sliced soppressata or other salami, halved
1 small whole-wheat baguette (about 8 inches), split
3 ounces provolone cheese, shredded (about 3/4 cup)
2 tablespoons chopped fresh parsley
Directions
- Preheat the oven to 400 degrees F. Place the potatoes in a pot, cover with cold water and season with salt. Bring to a boil; reduce the heat to medium and simmer until just tender, about 10 minutes. Drain and set aside.
- Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the onion; cook, stirring occasionally, until soft, 7 minutes. Add 1 more tablespoon oil, the chard and 1/4 teaspoon salt. Cook, stirring occasionally, until the chard is tender and any liquid has evaporated, 5 minutes; transfer to a large bowl and gently stir in the potatoes, eggs, 1/4 teaspoon salt, and pepper to taste.
- Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Pour in the egg mixture and top with the soppressata. Cook until the edges start to set, 3 minutes. Transfer to the oven and bake until golden and set, about 12 minutes.
- Place the bread on a parchment-lined baking sheet; top with the cheese and parsley. Bake until the cheese is bubbling, 5 minutes. Serve with the frittata.