Alice Waters - Chard Frittata

Heat in a heavy pan, over medium heat:
 One tablespoon olive oil

Add:
 One medium onion, peeled and sliced thin

Cook for 5 minutes and add the chard stems. Season with:
 Salt

Cook for 4 minutes and add the leaves. Cook until the leaves are tender, adding a splash of water if the pan dries out. Turn out of the pan onto a plate.

Crack into a large bowl:
 Six eggs

Add:
 Salt
 2 teaspoons olive oil
 Fresh-ground black pepper
 A pinch of cayenne
 4 garlic cloves, chopped

Beat lightly. Gently squeeze the chard with your hands, wringing out most, but not all, of the liquid. Stir the chard into the beaten eggs. Thoroughly preheat a 10-inch heavy or nonstick pan over medium-low heat. Pour in:
 2 tablespoons olive oil

After a few seconds, pour in the egg mixture. As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath. Continue to cook until mostly set. Invert a plate on top of the pan; turn the plate and pan upside down to turn out the frittata onto the plate. Pour in:
 1 teaspoon olive oil

Slide the frittata back into the pan. Cook for 2 or 3 more minutes. Slide onto a plate and serve warm or at room temperature.

• Serve on a pool of simple tomato sauce.
• For a delicious sandwich, serve a wedge of frittata with a slice of ham or a few slices of tomato between 2 slices of lightly toasted bread rubbed with garlic.

Reprinted from The Art of Simple Food, by Alice Waters. Copyright © 2007. Published by Clarkson Potter, a division of Random House, Inc.