Frittata with salami and chard

Ingredients:

• 2 eggs and 10 egg whites, lightly beaten
• Coarse salt
• 3 tbsp. extra virgin olive oil
• 1 onion, thinly sliced
• 1 bunch of Swiss chard, stems removed, leaves cut into thin strips
• Freshly ground pepper
• 30 g of soppressata or other salami, thinly sliced
• 1 small whole wheat baguette (about 20 cm), cut lengthwise
• 90 g grated provolone cheese (about 3/4 cup)
• 2 tbsp chopped parsley
• 2 red-skinned potatoes, peeled, halved lengthwise and thinly sliced

Preparation:

1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place the potatoes in a saucepan, cover with cold water, and season with salt. Bring to a boil, reduce heat to medium, and cook for 10 minutes until the potatoes are tender. Drain the water and set the saucepan aside.
2. In a medium nonstick ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat.
   
   Add the onion and cook for 7 minutes, stirring occasionally, until softened. Add another 1 tablespoon of olive oil, the chard, and 1/4 teaspoon of salt. Cook, stirring occasionally, for 5 minutes, until the leaves are softened and the liquid has evaporated.
   
   Place in a large bowl and add the potatoes, eggs, 1/4 teaspoon salt and black pepper to taste and mix gently.
3. Wipe out the pan. Heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the egg mixture and top with the soppressata.
   
   Cook for 3 minutes, until the eggs begin to set. Transfer the pan to the oven and bake for 12 minutes, until fully cooked and golden brown on top.
4. Place the bread on a parchment-lined baking sheet and top with cheese and parsley. Bake for 5 minutes, until the cheese begins to bubble. Serve the cheese croutons with the frittata.