By now you probably know, or have read that, I recently signed up for organic produce delivery. It’s always fun trying to come up with recipes that utilize as many of the ingredients as possible. I feel like I’m on an episode of Food Network’s Chopped. One of my latest boxes included red chard, crimini mushrooms, and green onions. As soon as I saw the produce I knew I had to make a frittata.
A frittata is an Italian version of an omelet and it somehow seems much fancier. Rather than having the ingredients as a filling like an omelet, a frittata’s ingredients are mixed into the eggs. Frittatas are typically started on the stovetop, finished in the oven, and served as slices. While it is typical to cook a frittata in a cast iron skillet I use a pie dish. Frittatas are fabulous in that they can be served for any meal and they are great for reheating. A frittata can be made up of any combination of ingredients so have some fun and get creative.
One of the many benefits of a frittata is that it’s a great way to get in some vegetables. Frittatas are low carb and are a healthy alternative to a cheesy omelet. I made this for dinner along with some sourdough toast and it was so quick and easy. Swiss chard is one of my favorite leafy vegetables and it is a fabulous source of vitamins, minerals, antioxidants, and fiber. It goes great when sautéed with garlic and is a wonderful complement to the earthy flavor of crimini mushrooms. I was very pleased with how this recipe turned out and will most certainly be making it again.
Note: If chard is not available, spinach is a great substitute.
2 tbsp olive oil
2 c crimini mushrooms, thinly sliced
1 tbsp garlic, minced
1 bunch red chard, thoroughly washed
2 tbsp milk
2 green onions, sliced
salt and pepper
1/2 c Parmesan cheese
- Preheat oven to 375º.
- Separate the stems from the leaves of the chard.
- Roll the leaves of the chard up together and slice into strips about a 1/2” wide.
- In a large skillet heat the olive oil over medium-high heat.
- Add the mushrooms and garlic and cook until mushrooms are soft and lightly browned, about 10 minutes.
- Add the chard to the skillet and cook until limp but still a bright green color, about 4 minutes.
- Remove skillet from heat and transfer veggies to a greased pie dish making sure that the veggies are distributed evenly.
- In a medium bowl whisk together eggs, milk, green onions, and salt and pepper.
- Pour the egg mixture over the veggies making sure that the mixture covers the dish completely.
- Bake for 20–25 minutes or until eggs appear set.
- Sprinkle with the cheese and finish under the broiler for an additional 3 minutes.
- Remove from oven and allow to cool for a minute.
- Cut into slices and serve.