Frittata with Leftover Greens

Ingredients

• 5 large eggs
• 2 large egg whites
• 2 tablespoons chopped fresh parsley
• 0.5 teaspoons salt , divided
• 0.5 teaspoons ground black pepper , divided
• 1 tablespoon olive oil
• 1 cup chopped red onion
• 0.25 cups grape tomatoes , halved
• 1 cup cooked Swiss chard , thawed if frozen
• 0.25 cups grated Parmesan cheese

Instructions

1. 1

   Set an oven rack in the upper third of the oven and preheat the oven's broiler.

2. 2

   Beat eggs and egg whites together in a mixing bowl until smooth. Whisk in parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly blended; set aside.

3. 3

   Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add onion, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; cook and stir until onion softens and turns translucent, about 5 minutes. Stir in tomatoes; cook 1 minute. Add cooked Swiss chard; cook and stir until heated through. Pour in egg mixture, cover, and cook until edges of eggs are set, about 5 minutes. Uncover; sprinkle with Parmesan cheese.

4. 4

   Cook in the preheated broiler until cheese is golden brown and center of frittata has set, about 2 minutes. Let stand before serving, 3 minutes.