Chard and Salami Frittata
['6 large eggs', '3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided', '1/4 teaspoon coarse kosher salt', '1/4 teaspoon freshly ground black pepper', '3 tablespoons extra-virgin olive oil', '1 medium onion, thinly sliced', '1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped', '2 ounces thinly sliced Italian Genoa salami, cut into 1/2-inch pieces (about 2/3 cup)', '1 garlic clove', 'minced']
Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to mediumhigh; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.
Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.
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