- 1 Tbs. olive oil, plus more for brushing
- 1 yellow onion, thinly sliced
- Salt and freshly ground pepper, to taste
- 1/2 cup niçoise olives, pitted and chopped
- 1/2 lb. chopped Swiss chard, blanched
- 6 plum tomatoes, seeded and cut into 1/2-inch strips
- 12 eggs, lightly beaten with 1 tsp. salt
- 1/2 cup grated aged provolone cheese
- 2 oz. goat cheese, crumbled
- Finely chopped fresh flat-leaf parsley for garnish
In the deep half of a frittata pan over medium heat, warm the 1 Tbs. oil. Add the onion, salt and pepper and cook until soft and lightly caramelized, 10 to 12 minutes. Stir in the olives and transfer the onion mixture to a small bowl.
Add the chard, salt and pepper to the pan and cook, stirring, until heated through, 2 to 4 minutes. Transfer to a separate bowl. Add the tomatoes, salt and pepper to the pan and cook until just tender, 2 to 3 minutes.
Spread the tomatoes evenly across the bottom of the pan. Pour about one-third of the eggs on top and cook for 1 to 2 minutes. Top with the chard and the provolone and goat cheeses. Pour half of the remaining eggs over the cheeses and cook for 2 to 3 minutes. Spread the onion mixture on top, being careful not to disturb the layers. Pour the remaining eggs over the onion mixture and cook until the edges of the frittata are just set, 2 to 3 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath.
Brush the shallow half of the pan with olive oil and heat over medium heat for 1 to 2 minutes. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Remove the deep pan and transfer the shallow pan to the oven. Cook until the eggs are set, 10 to 15 minutes. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Let the frittata stand for 5 minutes, then garnish with parsley and serve. Serves 8 to 10.