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1
Steam the spinach or chard in a large covered pot with only the water clinging to the leaves, until just wilted down.
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2
This will take about a minute for the spinach and 3 to 4 minutes for the chard; drain.
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3
When cool enough to handle, chop the leaves.
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4
Combine the eggs, spinach or chard, and Parmesan in a mixing bowl and stir together.
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5
Add a little salt and pepper and stir again.
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6
Heat just enough oil to coat the bottom of a 9-inch nonstick skillet.
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7
When hot, pour in the egg mixture.
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8
Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.
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9
Slide the frittata out onto a plate.
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10
Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down.
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11
Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.
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12
Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.
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13
Spinach or Swiss Chard Frittata Parmesan (this page)
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14
Pasta with Triple Red Sauce (page 74)
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15
Bountiful tossed salad
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16
Calories: 88
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17
Total Fat: 4g
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18
Protein: 8g
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19
Carbohydrate: 2g
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20
Cholesterol: 167mg
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21
Sodium: 165mg
