Chard and Goat Cheese Frittata

Ingredients:
8 large Swiss chard leaves, with stems
2 tablespoons extra virgin olive oil
1 medium red onion, thinly sliced
1/2 teaspoon salt
2 teaspoons fresh rosemary, minced
3 garlic cloves, minced
8 large eggs
Fresh ground black pepper
4 ounces soft goat cheese, crumbled

Directions:
Cut out the chard stems, dice, and set aside. Coarsely chop the leaves. In a large cast iron skillet*, heat 1 tablespoon olive oil. Add onion, 1/4 teaspoon of salt, and rosemary. Sauté for 10 minutes over medium heat, until the onions are soft and beginning to brown. Stir in the chard leaves and 1/4 teaspoon salt, and sauté for 1 to 2 minutes, until the greens begin to soften. Remove from heat. Stir in garlic and chard stems, and set aside. In a large bowl, whisk together the eggs, add the chard mixture and goat cheese, and stir to combine. Preheat the broiler in the oven. Heat 1 tablespoon of oil in the skillet over medium-high heat. Once the oil is hot, pour in the chard-egg mixture and cook for about 3 minutes. Place the skillet in the oven and for 3 minutes. Pry the frittata from the edges of the skillet and invert it onto a serving platter. Cut into wedges and serve.
*If you don’t have cast iron, use a skillet with an over-safe handle