Instructions

• Rinse ½ cup quinoa under cold water. In a small saucepan, combine the rinsed quinoa, 1 cup vegetable broth, and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover, and cook 12–13 minutes. Remove from heat and let stand, covered, until ready to use (about 5 minutes). Alternatively, you may use about 1 cup cooked quinoa if you have it.
• Preheat the oven to 400°F.
• While the quinoa cooks, peel the 1 large yellow onion and slice into 1/8"‑thick half moons.
• Heat 2 tablespoons olive oil in an oven‑safe skillet over medium‑low heat. Add the sliced onions and 1/4 teaspoon sea salt. Cook, stirring occasionally, until the onions begin to brown, about 10–15 minutes.
• Stir in 2 tablespoons balsamic vinegar and continue cooking until the vinegar has reduced, about 5 minutes.
• Add 4 cups shredded chard to the skillet and cook, stirring, until the chard is wilted, about 4–5 minutes.
• In a bowl, whisk together 6 large eggs, 3 tablespoons heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
• Add the cooked quinoa to the skillet with the chard and onions and stir to distribute evenly. Pour the egg mixture over the quinoa–chard mixture and gently stir once or twice to combine. Cook on the stovetop 1–2 minutes, until the edges begin to set.
• Transfer the skillet to the preheated oven and bake 12–15 minutes, until the frittata is puffed and the top is lightly browned and the center is set.
• Remove from the oven and let the frittata rest 4–5 minutes before slicing and serving.