Walnut Frittata

The idea for this recipe came to me as I dreamed of a holiday favorite, Tegliate di Biete. Could I make it whole30 friendly? And most importantly, could it work without cheese? Yes and yes! I've recently discovered that the key to a good frittata is to keep the egg on the down low. Your ingredients are the stars and the egg is there just to keep them all together. What a wonderful addition to my breakfast repertoire! This could also be cut into small pieces for a fancy brunch spread or as an appetizer.

Walnut Frittata
2 tbsps olive oil
1/2 onion
2 garlic cloves
1 bunch swiss chard, stalks removed and leaves cut into small pieces
1 can artichoke hearts, drained and chopped
1/4 cup walnuts roughly chopped
1/4 cup nutritional yeast (optional)
1 1/2 tsp salt
4 eggs, beaten

Toast the walnuts for a few minutes in the oven.

Sauté the onion for about 5 minutes in medium heat. Add the garlic and stir for about 30 seconds. Add the chard and mix everything together. Cover for a few minutes until the chard wilts. Remove from heat.

Combine all remaining ingredients except the eggs in a bowl. Add the beaten eggs, mixing gently. It should look pretty thick - remember the eggs are just there to hold these things together. Pour into an oiled 8 inch round cake pan. Bake at 350 for 30 - 35 minutes.