Eggs and dark greens are made for each other. Unlike thicker, baked frittatas, this is made more like a crepe. It uses fewer eggs and is less rich, plus it cooks fast for a... quick, nutritious, and delicious lunch or supper. This dish is a great way to use leftover or frozen greens. Don’t forget: spinach and chard will cook down much faster than kale or collard greens, so adjust timing accordingly.
Strip the tender greens from any tough stalks. If using chard, dice and reserve the stems. Wash the greens well. Place in a large pan with the water that clings to their leaves. Sprinkle with a little salt. Steam until the leaves have wilted down and are tender. Drain and squeeze out any excess moisture. Coarsely chop and set aside.
Beat the eggs in a bowl with salt, pepper, and 1 tablespoon of water. Stir in the chopped chives, if using. Set aside.
In a large frying pan, slowly saute the shallots in oil until they are caramelized and a rich gold color, 5-8 minutes over a medium-low heat.
Raise the heat to medium-high and add the cooked greens to the shallots. Saute for 2 minutes. Add the parsley and saute to mix.
Tip the greens into the egg mixture and mix well, then pour everything back into the frying pan. Smooth with a spatula to form a thin, crepe-like frittata. Cook until the frittata is half set and browned where it touches the pan. Carefully slide it onto plate, cooked side down.
Wipe the pan out with a piece of oiled paper towel. With your hand under the plate, lay the frying pan over the frittata. Flip the plate and pan together to transfer the uncooked side of frittata back into the frying pan. Cook 1 to 2 minutes until set. Slip the frittata onto a serving platter and serve in wedges with a crisp salad.
If you do not have fresh spinach, frozen leaf spinach works just as well.