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 oven-safe handle
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