Adapted from Leafy Greens by Mark Bittman

About 1 lb chard &/or spinach

3 Tbsp olive oil

4-5 large eggs

1 clove garlic, minced

¼ cup freshly grated Parmesan cheese

Dash ground nutmeg

S&P to taste

Strip stems from chard, cut into 2-3” lengths and steam or sauté a few minutes. Coarsely chop the rest of the greens, add to sauté and cook until both stems and leaves are quite tender. Drain, rinse briefly under cold water and squeeze dry. Chop in to small pieces.

In a 10-12” skillet, heat 1 T of oil over medium heat; sauté chard and garlic until chard dries out, 2-3 minutes. Add nutmeg and remove chard from the pan. In large bowl, beat eggs lightly with cheese, add chard, S&P. In same skillet, heat butter and remaining oil over medium heat. When oil is hot, lower heat and add egg mixture. Cook over very low heat until frittata is almost set, 10-15 minutes. Put under the broiler from about 30-60 seconds until it is just set.