| Servings | Prep Time |
| 8people | 20minute |
| Cook Time |
| 10minutes |
|
|
- 1large bunch Swiss Chard, finely chopped
- 8oz. oyster mushrooms, finely chopped
- 4large scallions (green onions), chopped
- 4large eggs
- 2 egg whites
- 1/2 cup ricotta cheese
- 1/2 cup Parmesan cheese, divided
- 2tbsp. fresh dill, finely chopped
- salt & pepper, to taste
- Wash and dry Swiss chard, and finely chop leaves and stems.
- Slice green onions and saute over medium high heat in large oven-proof skillet.
- Add chard and saute until leaves are wilted and stems begin to soften, about 10 minutes.
- Add salt & pepper to taste, and stir to incorporate into chard mixture. Remove chard from heat and set aside to cool.
- Heat pan over medium heat. Add 1 tbsp. olive oil and heat until shimmering. Add sliced mushrooms and saute until softened, about 8 minutes. Add mushrooms to chard mixture.
- As chard cools, mix eggs, egg whites, chopped dill, and salt & pepper to taste. Whisk to incorporate. Add ricotta and 1/4 c. of Parmesan, and whisk into egg mixture.
- Add chard and mushroom mixture to egg batter. Stir to incorporate.
- Preheat broiler to 500 degrees. Heat large skillet over medium heat. Pour frittata batter into skillet and, without stirring (this is important!), cook until batter sets up, about 8 minutes.
- Sprinkle remaining 1/4 c. Parmesan cheese over top of frittata. Place in broiler and cook for 5-8 minutes, or until frittata begins to brown.
- Remove from oven and allow to cool, about 5 minutes, before trying to remove it from the skillet. Using spatula, carefully separate edges of frittata from skillet to ensure it doesn’t break apart.
- Either slide frittata out of skillet onto platter, or turn it out upside down onto platter, whichever works better (or which ever you’re more comfortable with).
- Slice into 8 pieces and serve with fresh greens.
Ever see those greens at the store that look like spinach, but have colored stems? Sometimes red, sometimes orange, or even at times yellow? You’ve probably thought that someone got crazy with the food coloring. Think again! These wonderful greens are Swiss Chard, or Rainbow Chard (because of the colors–get it?). They are not as tough as kale can be, but not as tender as spinach. They are super versatile (my favorite kind of ingredient!), and can be used as a base for things like steamed fish or chicken, can be sauteed with garlic & shallots and served as a side, or chopped up and used for taste, texture, and the healthy goodness in this Spring Swiss Chard Frittata. And they’re beautiful to boot!
Some people don’t like to use the stems because they can be tough. Others remove the stems and use them later in vegetable stocks (great idea, by the way). But for this recipe, you can saute them with the greens and use every last bit of them in the frittata. It adds texture AND color. Just look at how Spring-y this dish is!
Perfect for a Mother’s Day brunch, or a Derby Day luncheon, this frittata will wow your guests, and have great uses if there happen to be leftovers! I had a delicious breakfast sandwich the day after. You could also break up the frittata, warm it in a skillet, and roll it with salsa and avocado in a tortilla. Breakfast taco to go! Get creative, and enjoy the Spring veggies out there in this tasty frittata!
