Butternut Squash and Swiss Chard Frittata
- Heat oven to 400 degrees . Microwave squash and 1/4 cup water in a dish, covered and vented, for 5 minutes. In a large bowl, whisk eggs, egg whites, salt and pepper. Heat oil in a 10-inch cast-iron skillet over medium heat. Saute shallots and garlic 2 minutes. Add Swiss chard. Increase heat to high; cook 5 minutes, until water is mostly absorbed. Carefully stir in cubed squash; cook 2 minutes. Pour in eggs. Reduce heat to medium. Dot cheese on top. Cook 2 minutes.
- Place skillet in oven and bake at 400 degrees for 10 minutes, until set. Let rest 5 minutes, then loosen edges with a nonstick spatula. Slice into 4 pieces.