Mushroom and Swiss Chard Frittata
Mushroom and Swiss Chard Frittata
Prep time
Cook time
Total time
You can substitute Kale or Spinach for the Swiss Chard if you prefer. Delicious as breakfast or a light lunch or dinner!
Author: Molly Devine, RD
Serves: 8 servings
Ingredients
- 10 whole eggs
- 2 Tbsp chopped fresh sage
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 2 garlic cloves, finely minced
- 1 Tbsp olive or canola oil
- ½ small yellow onion, thinly sliced
- 2 cups sliced mushrooms
- 4 cups swiss chard leaves (stems removed, torn into bite-sized pieces)
- 4 oz reduced-fat swiss cheese
Instructions
- Combine eggs, sage, salt, pepper, and garlic in a small bowl and whisk well.
- Heat oil in large nonstick skillet over medium heat. Add onion and saute 5 minutes. Add sliced mushrooms and saute another 5 minutes. Add chard and saute until just wilted (about 2-3 minutes)
- Pour egg mixture into pan and cook 5 minutes, scraping sides to allow top egg to cook.
- Sprinkle cheese over egg and cover. Reduce heat to low and cook until set, another 10-15 minutes.
- Run a spatula around the sides of the pan and under the bottom of the frittata to loosen. Transfer onto a cutting board and allow to cool slightly before slicing.
Notes
2 Protein 2 Vegetable
Nutrition Information
Serving size: ⅛ frittata Calories: 150 Fat: 11g Saturated fat: 4g Carbohydrates: 1 g Sugar: 1 g Sodium: 294mg Protein: 12g
