Chard and Tomato Frittata

INGREDIENTS

2 tsp extra virgin olive oil
4 garlic cloves, minced
1 cup chopped onion
1 lb chard, chopped
6 egg whites
2 whole eggs
3 Tbsp chopped fresh basil
1/4 tsp sea salt
1/4 tsp pepper
1 medium tomato, sliced

DIRECTIONS

In a skillet, heat 1 teaspoon of oil over medium heat. Add the garlic and onions and saute until onions are translucent, about 5 minutes.

Add the chard. Lower the heat, cover the skillet, and cook for 10 minutes.

Remove from heat and drain off any extra liquid.

In a large bowl, beat the egg white, whole eggs, salt and pepper until blended. Stir in the chard and the fresh basil.

Coat the bottom of a skillet with the remaining olive oil and return to medium heat. When hot, pour in egg mixture and then arrange tomato slices on top. Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minute until eggs are cooked.

Serve immediately or at room temperature.

Serves 6 - 8.