Swiss Chard and Mushroom Frittata
You may substitute spinach for the Swiss chard in this healthy brunch recipe, if desired.
- Servings: 8
Source: Martha Stewart Living, December/January 1999
- 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
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.