From the Sunset Edible Garden Cookbook, the following recipe serves 8 and so “yummy for the tummy.”

2 tbsp. olive oil
2 Italian sausages (8 oz. total), casings removed
1/2 cup each sliced red bell pepper, sliced mushrooms and chopped onion
1 bunch Swiss chard, chopped
8 large eggs
1/2 cup shredded cheddar cheese
1/4 tsp. kosher salt

1. Preheat broiler with a rack set 4 in. from heat. Heat oil in a large. ovenproof frying pan over high heat. Cook sausage, stirring often, until browned, 3 minutes. Add bell pepper, mushrooms and onion and cook until vegetables are soft, 3 minutes. Stir in Swiss chard, reduce heat to medium, and cook, stirring occasionally, until wilted. 10 minutes.
2. Meanwhile, whisk eggs in a large bowl until starting to foam. Stir in cheese and salt. Pour mixture into pan with vegetables; cook on stove until the bottom sets, about 3 minutes.
3. Transfer pan to oven and broil until frittata is firm and browned, 3 minutes. Cut into wedges and serve.