Archive for April 22nd, 2012

22
Apr
12

Chard, Mushrooms and Swiss Cheese Fritatta


Swiss chard is one of the most popular Mediterranean vegetables, while every vegetable has its own unique qualities, this one is rich in antioxidants and more. It is considered one of the most nutritious vegetables around, second only to spinach. Having said that, let’s face it we all remember the healthy food that tasted horrible, the foods that mom had to preface with: “Eat it, it’s good for you!” Well, surprise, surprise, Swiss chard actually enhances the flavor of any dish it’s used in!

This morning, for breakfast, I made frittata from a recipe I found in Sara Jay‘s Knives cooks Love:

knives cooks Love, detail from photo on page 130

Chard, Mushrooms and Swiss Cheese Fritatta

Serves 6

Ingredients

  • 1 pound Swiss chard
  • 1/2 cup extra-virgin olive oil
  • 8 ounces white mushrooms, thinly sliced
  • 3/4 teaspoon kosher salt, plus extra for sprinkling
  • 1/2 cup cup minced shallots
  • 8 large eggs
  • 1/4 cup half and half
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper
  • 2 2/3 cups (5 ounces) grated Gruyère cheese

Directions

  1. Preheat the oven to 350 F.
  2. trim the stems from the chard leaves. discard the stems. immerse the leaves in water to rid them of grit. Lift them out and drain. Crop the leaves coarsely.
  3. Heat 3 teaspoons of oil in a 10 inch ovenproof skillet over medium heat. Add the mushrooms, sprinkle lightly with salt and sauté, stirring frequently, until golden brown, for 5 to 7 minutes. Lower the heat to medium, add the shallots, and cook until the shallots are softened but not browned, about 30 seconds. Add the chard a few handfuls at a time and cook, tossing with tongs, until soft and wilted, about 4 minutes.’ Add 1/4 spoon of the salt and continue cooking and tossing until all the liquid in the pan evaporates, about 3 more minutes. Turn off the heat.
  4. Whisk the eggs, half and half, mustard, the remaining 1/2 teaspoon salt, and several grinds of pepper together in a medium bowl. Stir in the cheese. add the remaining 1 tablespoon olive oil to the skillet and heat over medium heat. spread the out the vegetables evenly and, when the pan is hot, pour in the egg mixture. cook until the bottom is set, about 3 minutes, and then transfer the skillet to the oven.Bake in until the eggs are set on top, about 15 minutes.
  5. Place the  frittata under a broiler a few inches from the heat source until the top is golden, 2 to 3 minutes. remove from from the heat and let rest for a few minutes; the fritatta will pull away from the sides of the pan. Slice in the pan or else flip the frittata onto a plate and serve.

Enjoy, gentle reader, enjoy; I did!

CS




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