Bell Pepper & Feta Frittata with Swiss Chard, Apricot & Pine Nut Salad

Directions

1. Preheat an ovenproof skillet over medium heat.
2. Prepare the peppers by washing, drying, trimming, and slicing them into thin strips, then set them aside.
3. When the skillet is hot, add oil and swirl to coat the bottom. Add the peppers and a pinch of salt; cook, stirring occasionally, until they are tender and beginning to brown, about 10 minutes.
4. In a medium bowl, crack the eggs and season with a little salt and pepper; whisk to blend.
5. Stir the crumbled feta into the eggs until evenly distributed, then set the mixture aside.
6. Heat the oven to broil on high and move the rack to the upper third of the oven.
7. Mince the anchovy fillet and whisk it with the oil, red wine vinegar, salt, and crushed red pepper to make a dressing.
8. Rinse and dry the Swiss chard. Slice the leaves into thin strips after folding and trimming the stems; keep the stems separate. Toss the leaves with the dressing and set aside, reserving the stems for later.
9. When the peppers are tender, add the chard stems and smoked paprika to the skillet; cook briefly until fragrant, about 30 seconds, then pour in the dressing with the leaves and cook another 30 seconds until most of the liquid is absorbed.
10. Pour the egg and feta mixture over the peppers and chard in the skillet. As the edges set, gently lift them with a spatula to let uncooked egg flow underneath. Cook until the bottom and sides are firm but the top is still slightly runny, about 5 minutes.
11. Broil the frittata until the top is just set, 2–3 minutes. Remove the skillet from the oven and let it rest briefly.
12. Thinly slice the apricots and add them to the Swiss chard with the pine nuts to finish the salad; toss to combine.
13. Cut the frittata into wedges and divide onto plates, serving with the salad on the side.