Frittata with Leftover Greens Recipe

Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley 1/4 teaspoon salt and 1/4 teaspoon pepper until evenly blended; set aside.

Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent about 5 minutes. Stir in the tomatoes and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture cover and cook until the edges of the egg have set about 5 minutes.

Uncover the frittata and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set about 2 minutes. Remove from the oven and let stand 3 minutes before serving.