Difficulty: Easy
Serves: 4
Nutrition Information (per serving):
Calories: 473
Total Fat: 23g
Saturated Fat: 7g
Cholesterol: 129mg
Sodium: 1072mg
Carbohydrates: 42g
Dietary Fiber: 6g
Protein: 26g
Total Time: 40 minutes
Prep Time: 5 minutes
Cooking Time: 35 minutes

Ingredients

2 russet potatoes, peeled, cut lengthwise, and sliced thin
Kosher salt
3 tablespoons extra-virgin olive oil
1 onion, sliced thin
1 bunch Swiss chard, stems discarded, leaves finely shredded
2 large eggs plus 10 egg whites, whisked together
Freshly ground black pepper
1 ounce soppressata or another salami, cut in half
1 small whole-wheat baguette (about 8 inches), split open
3 ounces provolone cheese, grated (about 3/4 cup)
2 tablespoons freshly chopped parsley

Directions

Preheat the oven to 400F. Place the sliced potatoes in a medium pot, cover with cool water, season generously with salt, and bring to a boil. Reduce heat and simmer about 10 minutes, until just fork-tender. Drain and set aside.
Heat 1 tablespoon olive oil in a nonstick oven-safe skillet over medium-high. Add the sliced onion and cook, stirring occasionally, until softened, about 7 minutes. Add another tablespoon oil, the shredded chard, and 1/4 teaspoon salt; cook, stirring occasionally, until the chard is tender and the liquid has evaporated, about 5 minutes. Transfer to a large bowl and gently fold in the potatoes, whisked eggs, another 1/4 teaspoon salt, and a pinch of black pepper.
Wipe out the skillet, add the remaining tablespoon of olive oil, and heat over medium. Pour in the egg mixture and spread evenly. Arrange the soppressata or salami on top and cook 3 minutes, until the edges begin to set. Transfer the skillet to the oven and bake until the frittata is set and golden, about 12 minutes.
Place the baguette halves on a baking sheet lined with parchment, top with grated provolone and parsley, and bake about 5 minutes until the cheese melts and bubbles. Slice and serve with the frittata.