What do I love most about a simple frittata? They'll take to pretty much any ol' vegetable you've got lying around and you can get a work week's worth of breakfasts in one fell swoop.
salt and fresh cracked pepper to taste
extra virgin olive oil
feta cheese, crumbled
shallot, thinly sliced
garlic clove, minced
bunch of Swiss chard, roughly chopped
baby heirloom tomatoes (or 1 large)
small red chili (if desired)
Whisk eggs, salt and pepper and set aside.
Heat olive oil in a 10-inch oven-proof skillet and sauté shallot and garlic over medium-low heat for 2 to 3 minutes. Add in Swiss chard and sauté for about 3 to 4 minutes until it starts to wilt.Add in tomatoes and chili and sauté for another 4 to 6 minutes.
Spread mixture evenly in the skillet and pour eggs over top, then sprinkle feta. Increase heat to medium-high and allow eggs to cook until they starts to set at the outer edge.
Lift frittata lightly with a spatula to allow egg to run underneath. Cook until frittata is set, about 7 to 8 minutes.