You need to begin by preheating the kitchen oven to 350 degrees Fahrenheit and have a cast-iron skillet that isn’t ceramic-coated. The Swiss chard is the first to be prepared by washing the leaves off in cold water. Separate the stems from the leaves into two piles. The leaves are chopped into little strips. The stems are better if they are chopped similar to green onions. The same must be done for your onion as well making thin chopped slices.
Place a couple of tablespoons of oil into the skillet when it reaches medium heat. This is when you add the slices of onion cooking for a total of 5 minutes until they are soft and glassy. Now you will add the Swiss chard and the chopped stems to soften in the skillet full of softened onions for another 5 minutes. Add salt and pepper for taste and allow the chard leaves to become tender.
Any liquid that has collected in the skillet needs to be drained, so use a flat spatula to squish off any liquid inside the chard. Pour this liquid into the sink as needed. The aquafaba is placed into a bowl with salt and pepper and a bit of nutritional yeast for added egg-like flavor. Add a pinch of cayenne chili powder and also add the chopped garlic. Whisk this until the mixture is slightly bubbly-looking but break any large bubbles on the top.
Scoop the remaining chard leaves and onion into this mixture and stir this through to get an evenly coated mix. Now is the best chance to clean your skillet, using a paper towel to wipe out any residual chard and onion liquid. Add more olive oil into the skillet and set this to medium heat once again. Carefully pour the mixture into the skillet and use a wooden spoon to evenly space the ingredients around.
This mixture will start to cook on the bottom and along the sides but will need finishing in the oven. Allow the aquafaba egg mix to cook for only 2 or 3 minutes before you transfer this into the oven. This will take about 8 to 10 minutes to help the aquafaba to cook correctly.
When this time is finished, check the mixture to see if it’s completely set. Use a kitchen towel or oven mitt to remove the skillet to a cutting board. Turn off your oven. Now all you do is take a butter knife and loosen the edges of the frittata so it comes out easier. Place a large plate that fits inside the skillet and flip the frittata upside down. Now use another plate to flip this back over so the baked side is facing up.
This is when you slice the frittata into equal pieces and serve on regular plates. Slices that are wedge-shaped work best and can now be eaten while it’s nice and hot.
