Chard and Mushroom Frittata Family Style – Cook With Haley
Guarabira When big things change in my life I usually look for comfort foods. For me, eggs for dinner is a comfort food. It gives me warm memories of being 5, watching movies on the living room floor with my Disney Princess TV tray and a plate full of scrambled on my lap. My upcoming changes required something similarly warm and fuzzy, but a little more grown up. These changes required a Chard and Mushroom Frittata.
unfearfully
Chard and mushroom mise en place.
I know what you’re thinking…what change could you possibly be referring to, Haley… I’ll tell you, soon, but first let’s talk about frittatas. Do you know what a frittata is?? Do you even frittata, bro?
Steamed chard and mushroom mixture.
A frittata, sometimes referred to as an Italian omelette, is a fried and/or baked egg dish that often contains additional components such as vegetables, meats, or cheeses. Unlike an omelette a frittata is not rolled. Instead it is cook in a pan, transferred to an oven to set the top, cut into wedges, and served like a big crustless quiche.
To avoid having your diners crunch down on a big piece of crunchy vegetable or bite into a piece of uncooked meat you should completely cook almost all additives before adding them to the egg mix. An exception to this rule, obviously, would be cheeses which can be stirred into the frittata or sprinkled on top.
Whisk eggs until very frothy.
Bon Appetit suggests using full fat dairy which creates a creamier egg dish. While I agree that full fat dairy would make for a creamy dish, I also believe in not sweating the small stuff and cooking what you like. This recipe calls for milk because that’s what I had on hand. If I had half and half for my coffee I probably would have used that. On this particular day I preferred a light and airy frittata, so I opted to use my immersion blender to whisk creating tons of frothy bubbles (a.k.a. fluff makers).
At the end of the day, this is a family style dish so make it how your people like it! If you prefer feta cheese, trade out the parmesan, or use both! Is there a person in your pack who “can’t stand mushrooms,” (you might consider disowning them or) steam the mushrooms separately and spread them just on one half. But, for the love of all things good, please don’t overbake your frittata. A frittata should be set, but still slightly giggly in the center. There’s nothing worse than chewing on jerky-eggs!
So, you ready to hear about my big change?? Ok ok ok. I am now engaged to my best friend, my rock, and the love of my life!! He asked me while we were in Rome a few weeks ago and I have accepted! My second change is that after 4 years of working for my current employer and 8 years in the tech industry I have decided to leave my job to devote more time an energy into cooking classes, recipe development, writing, and of course EATING! That means you guys can expect more posts from me and a lot more great food! That’s a lot of excalmation points, but I’m really really excited and happy 🙂 I hope you guys enjoy your frittatas!
xoxo
Haley
My fiance and me at the coast in Naples, Italy.
Chard and Mushroom Frittata
Prep Time: 30 minutes Cook Time: 45 minutes
Serves: 6-8