My wife and I decided to make a frittata over the weekend to share with a friend visiting Berkeley. She pulled out Mollie Katzen
's Sunlight Cafe
--- her "breakfast all day long" cookbook and found some great options. Adapted from her book is our version of a really tasty winter frittata. We used egg whites as well as eggs and less cheese. Mollie also said to use a 10" oven proof skillet. I followed her instructions and was glad I did. Given the volume of ingredients, I would have used a 12" skillet and ended up with a pancake rather than a frittata. You could make this with any combination of veggies.
It tasted good along with with some of Mollie's whole grain muffins.
Heat 1 Tablespoon olive oil in a 10" oven proof skillet with a cover. Saute the onion, potato, and rosemary for a few minutes then cover and cook until the potatoes are tender --- Maybe ten minutes. Stir occasionally scraping up any brown bits. Add the chard stems, 1/2 teaspoon of salt and cook a couple minutes. Add the chard leaves and garlic. Cover and cook a few minutes until the leaves are wilted and tender. Remove the veggies to a bowl. Clean the skillet well.
When cooled a bit, add the veggies to the egg/egg white mixture and stir in the crumbled goat cheese. Add as much pepper as seems right to you. Preheat the broiler. Heat the last tablespoon olive oil over medium heat and swirl it around up the sides as well. Add the egg/veggie mixture and let it cook for about 4 minutes undisturbed (it is OK to talk with friends --- won"t disturb things). Put the skillet under the broiler for about 3 minutes to brown the top. Remove from the oven and loosen the sides with a spatula. "Flip" the pan over dumping the frittata on a large round serving plate.