Best Mushroom Chard Frittata Recipes

Swiss Chard and Mushroom Frittata image

Provided by Martha Stewart

Number Of Ingredients 11

1/2 pound shiitake mushrooms, stems removed, quartered
1/2 pound cremini or button mushrooms, stems trimmed, quartered
1 red onion, cut in half and thinly sliced lengthwise
1/2 pound Swiss chard, stems trimmed, roughly chopped
1 tablespoon fresh thyme leaves, plus sprigs for garnish
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 whole large eggs
8 large egg whites
2 tablespoons freshly grated Parmesan cheese
Olive oil cooking spray

Steps:

Heat oven to 400 degrees. Coat a 12-inch nonstick ovenproof skillet with olive oil cooking spray, and place over medium-high heat. Add mushrooms and onion, and saute until mushrooms start to release their juices, stirring frequently. Reduce heat to medium low, and cook until mushrooms are soft and golden brown. Add Swiss chard, thyme, 1/4 teaspoon salt, and pepper, and cook until wilted and all the liquid has evaporated. Transfer to a baking pan lined with paper towels, and set aside.
Combine eggs, egg whites, and remaining 3/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment, and whip until soft peaks form, 4 to 5 minutes. Coat a clean 12-inch nonstick ovenproof skillet with olive-oil cooking spray, and place over medium-high heat. Add two-thirds of the egg mixture to the pan, layer with reserved vegetables, and top with remaining egg mixture. Sprinkle top with Parmesan, and transfer pan to oven. Cook until eggs are set and frittata is golden brown, about 15 minutes. Run a spatula around edges of pan to loosen frittata if necessary; transfer to a serving plate. Cut into wedges, garnish with thyme sprigs, and serve.

Nutrition Facts : Calories 67 g, Cholesterol 54 g, Fat 2 g, Fiber 1 g, Protein 7 g, Sodium 401 g

Mushroom-Chard Frittata image

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
2 teaspoons finely chopped garlic
1 package (8 oz) sliced fresh cremini mushrooms
3 cups chopped Swiss chard
8 eggs
3 tablespoons whipping cream
3/4 teaspoon salt
1/2 teaspoon pepper
4 oz fontina cheese, shredded (1 cup)

Steps:

Set oven control to broil. In 10-inch ovenproof nonstick skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 4 minutes, stirring frequently, until mushrooms are tender. Add Swiss chard; cook 2 minutes or until just wilted. Reduce heat to medium-low.
In medium bowl, beat eggs, whipping cream, salt and pepper until well blended. Pour over mushroom mixture. Cook 8 to 9 minutes, without stirring, until eggs are set around edge and beginning to brown on bottom (egg mixture will be uncooked on top). Sprinkle with cheese.
Broil frittata with top about 5 inches from heat about 4 minutes or until eggs are cooked on top and light golden brown. (Frittata will puff up during broiling but will collapse when removed from broiler.) Cut into squares.

Nutrition Facts : Calories 247, Carbohydrate 4 g, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 582 mg