When big things change in my life I usually look for comfort foods. For me, eggs for dinner is a comfort food. It gives me warm memories of being 5, watching movies on the living room floor with my Disney Princess TV tray and a plate full of scrambled on my lap. My upcoming changes required something similarly warm and fuzzy, but a little more grown up. These changes required a Chard and Mushroom Frittata.
I know what you’re thinking…what change could you possibly be referring to, Haley… I’ll tell you, soon, but first let’s talk about frittatas. Do you know what a frittata is?? Do you even frittata, bro?
A frittata, sometimes referred to as an Italian omelette, is a fried and/or baked egg dish that often contains additional components such as vegetables, meats, or cheeses. Unlike an omelette a frittata is not rolled. Instead it is cook in a pan, transferred to an oven to set the top, cut into wedges, and served like a big crustless quiche.
To avoid having your diners crunch down on a big piece of crunchy vegetable or bite into a piece of uncooked meat you should completely cook almost all additives before adding them to the egg mix. An exception to this rule, obviously, would be cheeses which can be stirred into the frittata or sprinkled on top.
Bon Appetit suggests using full fat dairy which creates a creamier egg dish. While I agree that full fat dairy would make for a creamy dish, I also believe in not sweating the small stuff and cooking what you like. This recipe calls for milk because that’s what I had on hand. If I had half and half for my coffee I probably would have used that. On this particular day I preferred a light and airy frittata, so I opted to use my immersion blender to whisk creating tons of frothy bubbles (a.k.a. fluff makers).
At the end of the day, this is a family style dish so make it how your people like it! If you prefer feta cheese, trade out the parmesan, or use both! Is there a person in your pack who “can’t stand mushrooms,” (you might consider disowning them or) steam the mushrooms separately and spread them just on one half. But, for the love of all things good, please don’t overbake your frittata. A frittata should be set, but still slightly giggly in the center. There’s nothing worse than chewing on jerky-eggs!
So, you ready to hear about my big change?? Ok ok ok. I am now engaged to my best friend, my rock, and the love of my life!! He asked me while we were in Rome a few weeks ago and I have accepted! My second change is that after 4 years of working for my current employer and 8 years in the tech industry I have decided to leave my job to devote more time an energy into cooking classes, recipe development, writing, and of course EATING! That means you guys can expect more posts from me and a lot more great food! That’s a lot of excalmation points, but I’m really really excited and happy 🙂 I hope you guys enjoy your frittatas!
Chard and Mushroom Frittata
Prep Time: 30 minutes
Cook Time: 45 minutes
- 4 cups Swish and/or rainbow Chard, stems removed, leaves torn into 1″ pieces
- 1/2 lb cremini mushrooms, small dice
- 2 tablespoons green garlic or white garlic, sliced on bias
- 1/4 cup golden raisins
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon fresh cracked black pepper, divided
- 7 large eggs
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese, divided
- Preheat oven to 400. Pour 1 1/2 cups water and 2 tablespoons apple cider vinegar into the bottom of a large pot. Place a vegetable steamer over the water in the bottom of the pot. Place mushrooms in the vegetable steamer and steam about 5 minutes. Add chard, garlic, and raisins. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper and steam until chard is soft, about 3-4 more minutes. Remove mixture from steamer and dry on paper towels.
- In a large bowl whisk eggs, milk, remaining salt, and remaining pepper thoroughly until frothy, about 2 minutes. Gently stir in half of the Parmesan cheese and half of the chard mixture.
- Heat a 12 inch non-stick, oven proof skillet over medium heat. Add butter and cook until melted. Pour in egg mixture and spread the chard and mushrooms evenly. Cook until bottom sets, about 3 minutes. Spread remaining chard mixture evenly over egg mixture and cook an additional 3 minutes.
- Top with remaining Parmesan cheese and move skillet to oven and cook until eggs are just set, about 6 minutes. Serve with additional Parmesan cheese and buttered toast. This dish would also go very well with smoked salmon and cream cheese for a filling brunch.
Note: Green garlic may appear in your CSA baskets. It is like a cross between a leek and a clove of garlic. I use the tender green parts and the white bulb in my cooking.
Note: If you do not have a vegetable steamer you can place a metal ring cookie cutter in the bottom of the pot with water and vinegar and place an aluminum pie pan with holes punched in it on top of the ring. The key is to make sure the liquid does not touch the pie pan.
Note: For light and airy eggs use an immersion blender to beat eggs until very frothy, about a minute.
Chard and other vegetables for this recipe were provided in a CSA share from Green Gate Farms.