microfarm harvest frittata
Swiss Chard & Mushroom Frittata
A simple egg preparation suitable for brunch or a light dinner.
microfarm harvest frittata
Swiss Chard & Mushroom Frittata
A simple egg preparation suitable for brunch or a light dinner.
Servings Prep Time
3-4 .5mimosa
Cook Time
.5mimosa
Servings Prep Time
3-4 .5mimosa
Cook Time
.5mimosa
Ingredients
Instructions
  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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