We love a dish that can be served for breakfast, lunch, or dinner (and brunch for that matter!) and come together quickly too. On the weekdays, if we don’t have a dinner plan, frittatas are a go-to because you can throw pretty much anything into them and they don’t take long to make at all. Plus, they’re a great way to get a veggie-packed meal.
As you guys know, we’ve been really into heirloom tomatoes recently and have been picking them up at the farmer’s market as often as we can until they disappear into the fall season.
This frittata really lets those heirloom tomatoes shine, but they are also great for using swiss chard because you get to use the whole plant, stems and all. We love to cut down on food waste when possible and it feels like such a bummer to throw out those beautiful rainbow stems!
For your next quick and easy weeknight meal, (or for brunch to impress your friends), this frittata is an awesome option. If you try it out please let us know what you think in the comments!
Mushroom and Swiss Chard Frittata
- 2 tsp olive oil
- 1/2 onion, diced
- 6 cremini mushrooms, sliced
- 4-5 swiss chard leaves + stems, washed and chopped
- 7 eggs
- 1/2 cup unsweetened almond milk
- 1/2 tsp dried oregano or 1 tsp fresh oregano
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 4-6 slices of heirloom tomato
- 3 tbsp shredded parmesan
- 3 large basil leaves, julienned
Heat oven to 350 degrees. Heat oil over medium high heat in a cast iron skillet. Add diced onion and cook until soft, about 10 minutes. Add mushrooms and cook until soft, about 5 more minutes. Add swiss chard leaves and stems and cook until leaves are wilted. Meanwhile, whisk the eggs with almond milk, herbs, salt, and pepper. Once greens are wilted, pour eggs into pan and turn down the heat to medium low. Cook for about 3-4 more minutes, then remove from heat. Top with heirloom tomato slices and put in the preheated oven. Cook for about 20 minutes, until set. Top with shredded parmesan and cook in the oven for 5 more minutes. Remove from oven and top with basil leaves. Enjoy!