One benefit to all the rain we have had this summer is that my garden is growing like crazy! Nothing like a good soaking every other day to make for happy plants. I peeked outside today and noticed that my Swiss Chard was starting to overtake one corner of the garden, so I started trimming and walked into the house with a beautiful bouquet of fresh chard. One of my favorite ways to prepare greens is with eggs, so I decided on a Swiss Chard and Mushroom Fritatta.
If you have ever sautéed up a bunch of greens, you know that they give off a lot of water. Mushrooms behave the same way. This is not desirable when making a frittata for a couple of reasons: the eggs won’t set correctly and the frittata will be a grayish color instead of a lovely yellow color. So…what to do? No worries, I’m about to share my tips for making a perfectly yellow frittata!
When you sauté the greens and mushrooms, start with medium high heat and keep the veggies moving. Once the greens are wilted and the mushrooms are browned, remove from the heat and move the veggies to one side of the pan. Tip the pan and spoon out most of the liquid. Return the pan to the medium high heat and sauté until the rest of the liquid has evaporated, one to two minutes more. It’s then time to add your egg mixture.
I’ve been making veggie frittatas for years and this method works every time. I would recommend using this technique with any greens (spinach, kale, beet greens…) before adding them to eggs.
The other trick to a perfect frittata is a good pan. If you have successfully seasoned your cast iron pan, I would go that route. If you do not have a good non-stick season on your cast iron, I would opt for a ceramic non-stick pan like this one. If you do use a ceramic non-stick, make sure that the handle is oven safe!
This Swiss Chard and Mushroom Frittata is perfect for breakfast, lunch, or dinner. Leftovers are delicious cold or re-warmed in your oven or toaster oven, so even if you are cooking for one or two, don’t worry!
- 6 Swiss Chard leaves, stems removed and reserved for another use, leaves sliced crosswise into one inch pieces
- 8 ounces of baby Portabella mushrooms, quartered
- 2 cloves of garlic, minced
- 1 Tablespoon ghee or coconut oil
- 1/4 plus 1/2 teaspoon sea salt
- 8 large eggs
- 1/8 teaspoon cayenne pepper (here)
- Freshly ground black pepper to taste
- Pre-heat the oven to 350 degrees.
- Melt the ghee or coconut oil in a skillet over medium high heat.
- Add the Swiss Chard, mushrooms, and garlic to the pan. If all of the chard will not fit, add a little at a time as it will wilt down.
- As the vegetables are sautéing, sprinkle them with 1/4 teaspoon sea salt. Stir ever few minutes.
- While the vegetables are cooking, whisk together the eggs, 1/2 teaspoon seat, and 1/8 teaspoon cayenne pepper. Set aside.
- Once the chard is wilted and the mushrooms are browned, remove the pan from the heat and push the vegetables to one side. Tilt the pan and spoon out as much of the water as you can.
- Return the pan to the medium high heat and sauté for 1-2 minutes more to evaporate any remaining water.
- Add the egg mixture to the pan and gently move the eggs and vegetables around until the eggs are just starting to cook.
- Place the pan in the oven and cook for 15 minutes.
- Remove the pan from the oven when the eggs are set and run a rubber scraper around the edge of the frittata.
- Slid the frittata onto a serving dish and enjoy!
What is your favorite way to use greens? Do you grow your own? Tell me in the comments!
Are you a Pinterest fan? I have some great boards featuring real food that you may enjoy – check them out here!
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