Ricotta & Prosciutto Frittata

Preheat the broiler. In a 10-inch ovenproof skillet over medium heat, heat 1 tablespoon of the oil and saute the chard and shallot until soft, about 1 minute. In a medium bowl, beat the eggs just until blended. Mix in the ricotta, prosciutto, salt, and pepper. Mix in the chard mixture.

In the same skillet over medium heat, heat the remaining 1 tablespoon oil and pour in the eggs. Reduce the heat to low and cook, lifting from underneath, until the eggs are set. Sprinkle with the cheese and place under the broiler to brown. Serve warm or at room temperature, garnished with parsley or chives.