Frittata with Swiss chard, onions, mushrooms, and goat cheese

December 30, 2013

By Anna Varriano

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This is a great meal for breakfast, lunch, or dinner! I love Swiss chard and always have lots of it in my garden. Here’s the latest way I cooked it up.

What You’ll Need

  • 1 bunch Swiss chard
  • 2 tablespoon of olive oil
  • 2 tablespoon of butter
  • 1 medium sized onion
  • A cup or so of a variety of chopped mushrooms
  • 4-5 eggs
  • Handful of goat cheese

Step 1: Prep

1237018_629234927098301_2015535296_nFirst I quick boiled the Swiss chard in a large pot for just 2 or 3 minutes (this neutralizes its oxalic acid content). Then I drained it, squeezed all the excess water out (wait until it cools a bit to do this!), and chopped it up into bite-sized pieces. (oops! just realized this is a picture of me cooking Swiss chard mixed with beet greens…but the principle is the same!)

Step 2: Cooking

IMG_1977Melt a couple of TBSP of olive oil and a couple of TBSP of butter in a pan (one that you’ll be able to put in the oven). Chop up a medium sized onion and a variety of mushrooms (shitake and enoki are great!) and sautee in the pan until they are soft and a bit golden. Then stir in the Swiss chard. Mix it all up and season with unrefined sea salt.

IMG_1978Beat 4 or 5 eggs in a bowl, then pour them evenly over the mixture in the pan. Tilt the pan around to allow the egg to be evenly distributed, and poke some holes through the Swiss chard with a wooden spoon to allow some of the egg to sink down to the bottom of the pan. Once most of the egg is cooked, drop some blobs of soft, unripened goat cheese all over the top.

Step 3: Serving

IMG_1979Place the pan in the oven and broil just for a few minutes until the egg finishes cooking and the cheese gets melty and golden. Remove from oven (use an oven mitt!!!) and enjoy! To serve, I sprinkled it with turmeric and added a side salad of fresh tomatoes and basil tossed in olive oil. Delicious!

 

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