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1
Preheat oven to 350 degrees F.
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2
Char the peppers on an open fire or under the broiler. Steam them for five minutes in a bag or covered bowl, and peel. Seed them, then cut into 1/4-inch strips.
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3
Prepare Swiss Chard: Both the leaves and the stems of Swiss chard are edible. When preparing the chard for this recipe, remove the stems from the leaves. Slice the stems into 1/4-inch pieces and blanch separately from the leaves. The leaves may be cut into spoon-size pieces.
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4
Bake potatoes in the oven until they are tender, 20 to 30 minutes. Allow them to cool at room temperature. When the potatoes have cooled, peel them and cut into 1/4-inch slices.
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5
Beat eggs and egg whites and season with salt and black pepper.
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6
Heat half the oil in a large, 10-inch saute pan. Add the onions and saute until brown. Season onions with salt and pepper and allow them to cool.
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7
Return saute pan to stove on medium heat, and add the remaining olive oil. Add a layer of potatoes, followed by 1/3 of the onions, peppers, prepared Swiss chard and parsley.
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8
Pour a third of the egg mixture over the vegetables. Repeat until all of the ingredients are in the pan. You may need to push the layers of the frittata down gently so that all of the ingredients are covered by the egg mixture.
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9
Place the pan in a 350u00b0F oven for 20 to 25 minutes or until the eggs are all set and the top is golden brown.
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10
Slide onto a warm serving platter and let cool for five minutes. Slice and serve.
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11
Prep includes prep and stove top time. Cooking time is baking time.
