Swiss Chard & Mushroom Frittata created with microfarm goods

microfarm harvest frittata
microfarm harvest frittata topped with chives and basil

Hey, what’s this player doing here?! Click it to hear the author narrate this blog post.

You’ve probably seen a number of posts here that involve eggs. That is because I cook with a lot of fresh eggs. Super fresh and super local. I get them direct from my backyard chickens’ butts. My bathrobe pockets frequently contain Burt’s Bees shimmer chapstick, a kleenex or two, and an egg. And maybe a handful of tomatoes depending on the time of year.

This time of year I roam the garden with a pair of kitchen scissors so I can cut down my Swiss chard and any herbs that may require a trim. (Herbs like to be trimmed so I’m doing them a solid by packing my shears around the microfarm). Which leads us to today’s blog post, making a frittata with fresh ingredients.

You’ve read about the versatility of the frittata in an earlier post. If not, then you have time to do that now. Go ahead, I’ll wait.*

I start with ingredients from the microfarm…
…then add other stuff I have on hand.









The frittata pictured up top of this post is finished with purple basil and chives. The base ingredients are eggs and Swiss chard. I start there with goodies I’ve gathered from the land I’m paying mortgage on. Then I build using stuff I have on hand. I usually have a variety of veggies and cheeses around. And of course my pantry includes Maldon sea salt flakes (add it to your specialty grocery list now). If you look closely you’ll see crystals nestled among the herbs topping the frittata. Those are yummy, yummy salt flakes.

The frittata also gets a swish of butter across the top once it’s out of the oven, before it’s cut. Just a little dab of organic butter adds to the yumminess factor. In “Julia’s Kitchen Wisdom,” Julia Child spears a lump of butter and brushes it over an omelet. Butter, in a word, is delicious.

Where to begin when describing how to make a frittata? It is so basic that outlining instructions seems presumptuous on my part. Like you’ve never seen the inside of a kitchen before. So, for the sake of this blog post, let’s pretend you have never seen the inside of a kitchen before.

When you first enter your kitchen there should be a cocktail or an open bottle of wine on the countertop in plain view with your name on it. If you live alone you may not need to label your stuff, but if you live with roommates or in a dorm or some sort of sharing space you may need to do this with your beverages, packaged food, pets, and toothpaste.

Once you have located your drink, hopefully on a countertop, use the location as a springboard. Place your hand on the counter, the one that is not holding the drink, and walk slowly in one of two directions: to your left or to your right. There should be a large, durable good called a refrigerator on one side. This big box contains your champagne and other frequently consumed perishable products. If you’ve gone the other way you may feel something with knobs that turn. This is called a stove. The climate around this thing can be warm so dress appropriately. There should also be a sink, but we are less concerned about this given that you already know what a sink is because you probably have some experience with a wet bar.

There now, all set.

I like the frittata because is is fresh, relatively healthy, and quick to prepare. There are a number of ways to prepare a frittata. The most important thing is that you do not overcook it. Otherwise you can be pretty tipsy and still pull off a nice weekday brunch. So pour yourself a mimosa and let’s get started.

#microfarm frittata breakfast
#microfarm frittata breakfast
*I don't know what I'm doing right now while you catch up on my blog. I'm probably not waiting (sorry). Here are some things I might be doing: (1) watching Sex and the City again (again), (2) taking inventory of my red lipsticks,(3) arranging the condiments in my refrigerator into something that approximates the color wheel.
Print Recipe
Swiss Chard & Mushroom Frittata
A simple egg preparation suitable for brunch or a light dinner.
microfarm harvest frittata
Prep Time .5 mimosa
Cook Time .5 mimosa
Prep Time .5 mimosa
Cook Time .5 mimosa
microfarm harvest frittata
  1. Preheat oven to 350 degrees OR turn on the broiler depending on method used to finish cooking your frittata. (broiler for bubbly cheese top)
  2. Separate Swiss chard ribs from leaves with a paring knife. Roughly chop ribs and set aside with chopped onion. The pieces should be about the same size. Stack the leaves together and roll up like a cigar. Slice crosswise into thick ribbons. You want about 4 cups loosely packed.
  3. In a prep bowl lightly beat eggs with sea salt, pepper and a splash of water.
  4. Place a medium to large size ovenproof skillet over medium heat. Pan size depends on how deep you’d like your frittata. Add a drizzle of EVOO one time around the pan. Add chopped onion and Swiss chard stems and toss to coat in oil. Cook for about a minute. Add the roughly chopped mushrooms and toss. Cook until the veggies are tender, about 3-4 minutes. If they are browning, turn down the flame.
  5. Add Swiss chard leaves to the pan. Cover and cook until wilted, about 2 minutes. Remove cover and stir veggies in an even layer around the pan.
  6. Gently pour in egg mixture. Sprinkle cheese over the egg and cook until barely set, about 3 minutes.
  7. From here your method of finishing depends on your cheese and preference. Either is good. If using goat or feta cheese: place pan in 350 degree oven until egg is cooked through, about 4-5 minutes. If using a hard cheese such as Parmigiano-Reggiano: place on middle rack of oven under broiler (cast iron can go close to the broiler) until egg is set and cheese is bubbly. This is quick, usually just a minute or two at most. Keep an eye on it!
  8. Remove frittata from oven and slide onto a serving platter or board. I usually just use a cutting board. Swish a bit of butter across the top, sprinkle with a pinch of Maldon sea salt flakes, and scatter herbs over the top. Slice into wedges with a pizza cutter or sharp knife and serve warm.
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2 thoughts on “Swiss Chard & Mushroom Frittata created with microfarm goods

  1. I always enjoy the energy put out by the micro farm. Great description of a kitchen although I know my way around the kitchen very well. Regarding fritatas, I Love them and have been preparing them for many years. You’re beautiful description belies comparison and the list of your ingredients is wonderful. I on the other hand go to that big white box in the kitchen you call the refrigerator and open it knowing I have eggs and butter but essentially have no idea what else I have. But for frittatas are very forgiving. I make one which I called the “refrigerator frittata “ which means that whatever I have available goes into it and they are always delicious. Consequently I don’t have any recipes just an open mind and a lot of hope.
    I always enjoy and look forward to receiving anything from your garden-variety by Michelle.

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