Serves 6/ Serve this delicious, basic frittata with tomato salsa or pico de gallo, along with a green salad and crusty bread. Leftovers keep well in the refrigerator for an excellent, high-protein snack. You’ll need about 1 bunch (9 ounces) chard to yield 4–6 cups greens, though you can always include more. 
10 large eggs
¼ cup water
½ teaspoon sea salt
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
4-6 cups (1 bunch) chard or beet greens, large stems removed, leaves cut into
thin ribbons
3 ounces crumbled feta cheese or chèvre (goat cheese)
1. Preheat broiler. In a medium bowl, whisk together eggs, water, and salt; season with freshly ground black pepper.
2. Place a heavy, ovenproof skillet over medium-high heat. Add olive oil; when hot, add onion and sauté until translucent, stirring frequently, about 8 minutes. Add greens and sauté 3–5 minutes, until wilted and tender. Add egg mixture and let sit in pan until cooked layer forms on bottom. With a spatula, gently lift cooked edges, tilting pan to allow uncooked egg to fill in bottom (do not stir). Top with cheese. When eggs are almost set (still wet and jiggling on top), place under broiler until puffed and golden, about 3 minutes.
3. Remove from oven and let stand 5 minutes. Cut into wedges and serve.
PER SERVING: 207 cal, 15g fat (7g mono, 2g poly, 5g sat), 322mg chol, 13g protein, 4g carb, 1g fiber, 508mg sodium
