Savor the Season With These Delicious Breakfast-for-Dinner Dishes
Simple Tabletop Details
The Pantry-Perfect Main
Your Standout Side Dish
Dessert You Won’t Want to Miss
- Wild Mushroom & Swiss Chard Frittata
- Sweet Potato Hash
- Baked French Toast
Wild Mushroom & Swiss Chard Frittata
- Servings: 8 people
- 2 tbsp extra virgin olive oil
- 1 lb 1/2 kg oyster & shitake mushrooms cut into ½’’ slices
- 2 tbsp shallots minced
- 2 cloves garlic minced
- 2 sprigs thyme
- 2 tsp salt plus more to taste
- 2 bunches Swiss chard stemmed and cut into ribbons
- 14 eggs
-Preheat the oven to 375 degrees. Prepare a 9 by 13-inch baking dish or cast iron pan by coating with oil. In a medium sauté pan, heat 1 tablespoon of oil over medium-high heat. Add mushrooms and sauté 5-7 minutes, until soft and slightly colored. Add 1 tablespoon shallots, 1 garlic clove, 1 sprig of thyme, and salt to taste. Cook about 1-2 minutes, until fragrant. Pour mushroom mix into a bowl and set aside to cool.
-Wipe the pan and heat the remaining tablespoon of oil over medium-high heat. Add swiss chard and sauté about 1-2 minutes, until wilted. Add the remaining tablespoon of shallots, 1 garlic clove, 1 sprig of thy me and salt to taste. Cook until fragrant, about 1-2 minutes. Pour swiss chard mix onto a parchment-lined baking sheet and allow to cool.
-Whisk the eggs and 2 teaspoons of salt in a bowl. Pour whisked eggs into the prepared baking dish. Scatter the cooked swiss chard and mushrooms over the egg mixture. Bake frittata in the preheated oven for 20-25 minutes, until puffed and cooked through the center. Let cool or come to room temperature to serve.