Posted in Recipes

Spinach Mushroom Frittata by Mary Beth Bardin

Being in a CSA requires you to be flexible when following a recipe. This is a great recipe submitted by CSA member MB Bardin. Chard makes a great substitute for spinach. Soon y’all will be able to use big bags of spinach for this recipe! Thanks MB!

Recipe I made with your chard this AM:

3 garlic cloves
1 large onion chopped
2 tsp olive oil (I used butter)
10 oz mushrooms, sliced (I used some mushrooms and some veggie sausage, would be good with regular, too)
1/2 tsp dried thyme
10 oz. greens stemmed and chopped (Swiss chard and some kale, too)
2 whole eggs and 6 egg whites (I used 6 whole eggs instead)
1 tbsp fresh cilantro
1/4 tsp salt
1/4 tsp black pepper
1/2 c. crumbled feta cheese

Saute onions and chard stems on low heat for about 5 minutes. Add garlic, mushrooms, sausage and thyme, cook 5 min and remove from heat. Meanwhile, in a separate pot, cover and cook greens on low heat with the water that clings from rinsing, until just wilted. Let cool in a colander, press to remove some liquid, and chop.

In a large bowl, beat eggs, egg whites, cilantro, salt and pepper until evenly colored. Stir greens, onion and mushroom mixtures into the eggs. Coat bottom of skillet with oil and return to medium heat. When skillet is hot, add egg mixture. Cover and cook for about 5-8 min, or until edges are firm and bottom is golden. Place a large, flat plate or pizza pan over the skillet and flip over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook for 5 min more, until eggs are fully cooked. Serve immediately or at room temperature.

(Slightly modified from Moosewood Cookbook recipe)



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