Instructions: Remove and discard tough stems from chard. Blanch leaves in lightly salted boiling water until just wilted, about 2 minutes. Drain and immerse in ice water to stop cooking process. Drain again, gently squeezing out any excess moisture. Chop coarsely and set aside.

Preheat broiler.

Heat a large, oven-safe skillet over medium-high heat. Add olive oil and swirl to coat bottom. Add onion and bell pepper and saute until soft, about 4 minutes. Add chard and saute for 2 more minutes. Stir in crab, bread crumbs, salt and pepper; mix well.

Pour eggs over top and sprinkle with Monterey Jack and cheddar. Reduce heat to medium and cook until bottom begins to set. Carefully lift cooked portion with a spatula and allow uncooked portion to run underneath. Continue to cook until bottom is a pale golden and top is almost set.

Sprinkle Parmesan over frittata and place 5 inches from heat. Broil until top is golden and set, about 3 minutes. Serve warm or at room temperature.

This recipe yields 6 servings.

Description: "A delectable crab and cheese frittata."

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