Brunch, Dinners

Recipe—Mushroom and Swiss Cheeseburger Pie

Finding family friendly low-carb recipes can be a struggle. One go to ingredient you can work miracles with are eggs. Yes, the incredible, edible egg! I love that you can mix in practically any ingredients with eggs, throw the mixture in a pie dish and voilá! Dinner is done! Call it a frittata, a quiche, a pie, whatever your heart desires. My son is a cheeseburger fanatic (what 3 year old boy isn’t?) so when I told him we were having a cheeseburger pie for dinner his little blue eyes lit up. (It amazes me that all I have to do to get him to try something new is give it a fun name. Now if only that trick worked with my husband…) When I initially made this it was for dinner, but I will tell you the leftovers make an awesome breakfast too. Who would have thought of throwing all your favorite hamburger toppings right into a pie dish? I will tell you who, this crazy diva!

INGREDIENTS
3/4–1 lb of lean ground beef
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 yellow onion, chopped
2 c slice white mushrooms
6 large eggs
3 tbsp milk
1 1/2 c shredded Swiss cheese

STEPS

  • Preheat oven to 400º.
  • In a large skillet cook the ground beef over medium high heat.
  • When the meat is still a little pink add in the salt, pepper, garlic powder, onion, and mushrooms.
  • Cook until the onions are translucent and meat cooked through.
  • Remove from heat and drain off any excess fat.
  • In a large mixing bowl whisk together the eggs, milk, and 1 cup of the shredded Swiss cheese.
  • Add the cooked meat mixture to the mixing bowl and stir to combine.
  • Transfer the egg mixture to a greased pie dish.
  • Sprinkle the remaining Swiss cheese over the top.
  • Bake for 25–35 minutes or until set and no longer “jiggly” in the middle.
  • Allow to cool for 5 minutes before cutting and serving.
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Brunch, Dinners

Recipe—Chard and Mushroom Frittata

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. 

INGREDIENTS
2 tbsp olive oil
2 c crimini mushrooms, thinly sliced
1 tbsp garlic, minced
1 bunch red chard, thoroughly washed
8 eggs
2 tbsp milk
2 green onions, sliced
salt and pepper
1/2 c Parmesan cheese

STEPS

  • 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.