Wednesday, April 18, 2012

Swiss Chard Mushroom Frittata

With a large bunch of greens from Stone Coop Farm's hoop house last week I decided a quick frittata for dinner would be a great way to start using them. Turned out delicious!
Swiss Chard Mushroom Frittata
serves 4

  • 3 eggs
  • 3 egg whites
  • dried or fresh thyme
  • salt and pepper
  • 4 oz baby bella mushrooms, chopped
  • 2 thinly sliced green onions
  • 2 minced garlic cloves
  • 1 TB nutritional yeast
  • 1 TB canola oil
  • 1 red bell pepper, diced
  • 1 large bunch swiss chard - chopped - separate stems from leaves.


  1. Heat 1 TB canola oil in a cast iron skillet. Add in garlic and red bell pepper and stems of swiss chard, saute for 1 minute. Add in baby bella mushrooms. Cook for 3-4 minutes.
  2. Whisk eggs and egg whites together.
  3. Add in chopped swiss chard leaves and combine with veggies, cover with lid if necessary to help them wilt. Mix well. Season with thyme, salt and pepper.
  4. Pour in eggs, sprinkle with 1 TB nutritional yeast. Cook on low heat for 3 minutes. Throw in the oven on broil for 1-2 minutes to help brown the top a little.

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