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

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We know a thing or two about feeding crowd in the morning and you can't go wrong with a frittata.  We make ours in a cast iron skillet which adds to the rustic charm.  Once you get the fundamentals down you can put any kind of ingredient combinations together but this is one of our favorite flavor combinations.   


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 mix with whisk.

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 (yeah right!) can be refrigerated and reheated in the oven.

Kevin O'Shea