WE'RE MAKING: Swiss Chard + Mushroom + Tomato Frittata

We know a thing or two about feeding a crowd in the morning and one delicious go-to that you simply can't go wrong with is a rustic seasonal frittata.  We make ours in a cast iron skillet which, not only adds to the rustic charm, but means you can go from oven to table with out changing out the pan.  Once you get the fundamentals down the flavor combinations are only limited by your imagination, right now we are loving this:


Makes 1 10" frittata

1/2 medium sized red onion, sliced
8 oz. sliced baby portabella mushrooms
1 cup grape tomatoes, sliced in half lengthwise
1 small bunch Swiss chard, rinsed, dried and rough chopped
12 eggs
1 cup whole milk
1 1/2 cups shredded shard white cheddar
1/8 cup chopped chives
1 tsp salt
1 tsp fresh ground pepper

Preheat your oven to 450 degrees. Heat 2 tablespoons of olive oil in a well seasoned 10" cast iron skillet.

Add onions and mushroom to skillet and saute until softened. Next add Swiss chard and toss to wilt.

While onions and mushrooms are cooking, crack the eggs into a large bowl, whisk until combined.  Then add milk, chives, cheddar, salt and pepper and whisk to combine.

Once Swiss chard has wilted, slowly pour egg mixture into the pan and then sprinkle tomatoes over the top.  Let the frittata cook on the stove for about 5 minutes or until the eggs start to slightly simmer.

Carefully transfer the pan to a rimmed baking sheet and then carefully place in the preheated oven.  Bake for approximately 40 minutes. The frittata is done with puffed and golden and a knife inserted into the center comes out clean.  Let stand for 5 minutes then slice and serve!  

Any uneaten portions (rarely an issue!) can be refrigerated and reheated in the oven.