Sun-Dried Tomato, Goat Cheese and Fresh Basil Frittata

4 Large Eggs
3/4 cup diced onion
1 cup chopped swiss chard
1/2 cup sliced sun-dried tomatoes
2 oz. goat cheese, crumbled
3 Tbls basil, chiffonade
1 oz. skim milk
Dash of ground pepper
1 Tbsp olive oil

Preheat broiler. Use a well-seasoned 10-inch iron skillet or nonstick skillet with a heatproof handle. Heat olive oil in skillet over medium-high heat. Add onions. Cook for 1-2 mins, add swiss chard. Continue cooking for another 2 mins until onion is translucent and swiss chard is wilted. Whisk eggs together with milk and pepper to taste. Pour egg mixture over onions. Scatter sun dried tomatoes (packed without oil) over the pan surface. Distribute goat cheese over the top of the frittata, then place the skillet under the broiler for 2-4 minutes until the frittata rises slightly and becomes light and settled. Remove from broilerr and top with basil chiffonade. Remove frittata from skillet. Cut into wedges. Serve with salad.
Serves 8 (1/8 of the frittata)

Number of Servings: 8

Recipe submitted by SparkPeople user WALKERGIRL68.