Swiss Chard And Mushroom Frittata Recipes

Steps:

• Set oven control to broil. In 10-inch ovenproof nonstick skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 4 minutes, stirring frequently, until mushrooms are tender. Add Swiss chard; cook 2 minutes or until just wilted. Reduce heat to medium-low.
• In medium bowl, beat eggs, whipping cream, salt and pepper until well blended. Pour over mushroom mixture. Cook 8 to 9 minutes, without stirring, until eggs are set around edge and beginning to brown on bottom (egg mixture will be uncooked on top). Sprinkle with cheese.
• Broil frittata with top about 5 inches from heat about 4 minutes or until eggs are cooked on top and light golden brown. (Frittata will puff up during broiling but will collapse when removed from broiler.) Cut into squares.

Steps:

• Wash the chard thoroughly; put in a large kettle and steam over medium heat in the water that clings to the leaves. Cover pot while steaming. When chard is tender, after about 10 minutes, drain, reserving liquid for another use, like making a broth, and coarsely chop the tender leaves.
• Preheat oven to 350 degrees.
• Put the butter and oil in a saute pan, a straight-sided quiche pan or a shallow baking dish that can go in the oven. When the butter has melted and the foam begins to subside, add the minced shallots and saute briefly until they are translucent but not brown. Add chopped chard and mix well. Remove from heat.
• In a bowl combine eggs, cream, salt and pepper and beat thoroughly. Pour this batter over the chard, lifting edges of the chard with a fork to let batter run underneath. Dot the top with cheese cubes and put in middle of oven. Bake 20 to 25 minutes.
• Remove and let cool slightly. To serve, cut into squares or wedges.