Swiss Chard-Salami Frittata

Ingredients

• 1 small baguette whole-wheat split 8 inches
• 2 large eggs plus 10 egg whites lightly beaten
• 2 tablespoons parsley fresh chopped
• 4 servings kosher salt 
• 3 tablespoons olive oil extra-virgin
• 1  onion thinly sliced
• 4 servings pepper freshly ground
• 0.8 cup provolone cheese shredded
• 2  russet potatoes peeled halved lengthwise thinly sliced
• 1 ounce soppressata halved thinly sliced
• 1 bunch swiss chard thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot

Directions

1. Preheat the oven to 400 degrees F.
2. Place the potatoes in a pot, cover with cold water and season with salt. Bring to a boil; reduce the heat to medium and simmer until just tender, about 10 minutes.
3. Drain and set aside.
4. Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet over medium-high heat.
5. Add the onion; cook, stirring occasionally, until soft, 7 minutes.
6. Add 1 more tablespoon oil, the chard and 1/4 teaspoon salt. Cook, stirring occasionally, until the chard is tender and any liquid has evaporated, 5 minutes; transfer to a large bowl and gently stir in the potatoes, eggs, 1/4 teaspoon salt, and pepper to taste.
7. Wipe out the skillet.
8. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat.
9. Pour in the egg mixture and top with the soppressata. Cook until the edges start to set, 3 minutes.
10. Transfer to the oven and bake until golden and set, about 12 minutes.
11. Place the bread on a parchment-lined baking sheet; top with the cheese and parsley.
12. Bake until the cheese is bubbling, 5 minutes.
13. Serve with the frittata.
14. Photograph by Justin Walker