Roasted Tomato & Chard Frittata

Ingredients

• 1 pint cherry tomatoes, halved
• 1 bunch chard, stems removed and thinly sliced
• Olive oil
• 2 cloves garlic, grated
• 1 cup Parmesan, grated
• 2 tablespoons thyme, chopped
• 12 eggs + 1 can (5.4 ounces) coconut cream + 1 1/4 teaspoon of salt blended in blender, or with hand blender, until frothy

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss cherry tomatoes with light coating of olive oil and roast, cut side up on a parchment-lined pan for 40 minutes until they are brown around edges and a little dry.

3. 3

   Sauté chard stems in a liberal amount of olive oil and a pinch of salt until tender, about five minutes. Add greens and cook until wilted and moisture is cooked out. Toss in garlic for last few minutes of cooking. Layer half of the Parmesan and tomatoes on top of greens and pour egg mixture over top. Top with remaining cheese, thyme, and tomatoes.

4. 4

   Cook over medium heat on stove until edges of frittata starts to set.

5. 5

   Bake at 400°F (200°C) for 15 minutes until middle of frittata is almost completely set. It will continue to firm up over next 10 minutes.