Ok, let me begin by saying that my daughter had NEVER agreed to eat Swiss chard OR mushrooms until she had this frittata. I made it for myself a few weekends ago (I had it along with a big salad for lunch) and it smelled so good that my daughter asked to try it (I, of course, concealed my excitement over the fact that she wanted to eat something loaded with veggies!). She loved it, as I did, and the two of us ended up having a big slice of it for lunch that day and another for breakfast the next morning.
Something about a frittata feels special…a big step up from an omelet. And this one is full of flavor – sautéed onions, green chard and mushrooms folded into eggs, seasoned with pepper and Parmesan cheese and beaten until they’re super fluffy. The frittata is partially cooked on the stovetop until it begins to form a crust on the edges, then the entire pan is put into a hot oven, where it finishes cooking and puffs up into a little pillow of veggie goodness!
During a time of year when food tends to be rich and heavy, this is a light breakfast that’s full of protein, fiber and nutrients. Add a bowl of soup or a salad and it’s a warm, satisfying lunch. Healthy comfort food, for sure!
Swiss Chard and Mushroom Frittata
- 4 Tbsp. Extra virgin olive oil
- ½ medium onion sliced
- 1 cup button mushrooms sliced
- 3-4 large leaves of Swiss chard
- 5 large eggs
- ½ tsp. Salt
- ½ tsp. Ground black pepper
- ¼ cup grated Parmesan cheese
- 4-5 leaves of fresh basil sliced into ribbons
Preheat the oven to 425 degrees.
Remove the leaves of the Swiss chard from the stems and chop the leaves. Set aside.
In an ovenproof, nonstick skillet, heat 2 Tbsp. Of the oil over medium-high heat, until shimmering. Add the onions and cook until translucent (approximately 2-3 minutes). Add the mushrooms and cook until they turn a light golden brown (approximately 4-5 minutes). Add the Swiss chard, salt and pepper and continue to cook for another minute, until the leaves are wilted. Transfer the mixture to a bowl and set aside. Wipe the skillet clean and set it aside.
Beat the eggs and 2 Tbsp. Of the Parmesan cheese until well combined.
Heat the remaining 2 Tbsp. Of olive oil in the skillet over medium-high heat. Pour the egg mixture into the skillet and allow it to set until a light crust begins to format the edges. Add the vegetable mixture on top. Sprinkle with the remaining Parmesan cheese and place into the oven.
Bake for approximately 5 minutes or until the frittata puffs up a bit and turns a light golden brown on top.
Top with ribbons of fresh basil and additional Parmesan cheese, if desired. Slice into quarters. Serves 4
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