Egg Frittata With Zucchini, Black Olives, And Chard

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb zucchini, cut into 3/4-inch to 1-inch dice
• 12 ounces chard leaves
• 2 tablespoons olive oil, divided
• 1/2 small onion, diced
• 1 garlic clove, minced
• 1/2 teaspoon greek oregano
• 1/2 cup ripe black olives, chopped
• 10 egg whites
• 1/3 cup coconut milk (*not* the coconut milk that comes in a carton and is meant for drinking)

Recipe

• 1 generously sprinkle zucchini pieces with fine sea salt and set aside on a cutting board or in a colander for about 30 minutes.
• 2 blot the zucchini with a towel, toss with enough olive oil to coat (about 1 tbsp), and spread in a single layer on a baking sheet lined with parchment paper. roast at 425 degrees f. for about 8 minutes; stir and roast another 5 to 8 minutes, until zucchini pieces are tender and slightly caramelized.
• 3 trim the chard by removing and discarding the stems. cut the leaf blades into 1/2-inch ribbons.
• 4 bring about a quart of salted water to a boil in a wide skillet. add the chard and simmer uncovered for about 5 minutes, turning the leaves over occasionally with a spatula. drain the chard and spread on a cutting board to cool. when it's cool, squeeze excess moisture from the chard.
• 5 saute the onion in the remaining 1 tbsp of olive oil until soft; add the garlic and oregano and saute another minute or so. add the chard and olives, and cook for another couple of minutes. remove from heat. stir in the zucchini.
• 6 in a bowl, blend the egg whites and coconut milk. (if using canned coconut milk, shake the can vigorously before opening to blend the contents.) stir in the vegetables. pour the mixture into a lightly greased 8 by 8 baking dish.
• 7 cover the dish with foil and bake at 350 degrees f. for 30 minutes or until the eggs are set.