Ingredients:(Swiss Chard and Salmon Frittata)
1 tablespoon water
1 teaspoon olive oil
1/4 cup chopped onion
1/2 teaspoon minced garlic
2 cups swiss chard, packed down (stems removed)
2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
1 (170 g) can boneless skinless salmon, chunk, drained
1/4 cup grated parmesan cheese
Directions:(Swiss Chard and Salmon Frittata)
Whisk together eggs and water in a small bowl, and set aside.
Heat olive oil in an 8 inch non-stick skillet over medium high heat.
Cook onions and garlic for 1 to 2 minutes. Add Swiss chard and basil and cook for 3 to 4 minutes or until the leaves are wilted. Remove mixture from skillet and reserve.
Using a paper towel, wipe skillet clean and then reheat over medium heat.
Spread swiss chard mixture and salmon over the bottom of the skillet.
Por egg mixture overtop, and cook for about 5 minutes, or until the bottom is golden and the eggs have set.
Sprinkle with Parmesan cheese on top.
Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fuly cooked.
Remove from skillet and cut intop four wedges.
The Swiss chard can be easily replaced by fresh spinach, rapini, or kale leaves.