Breakfast Frittata with Chard, Mushrooms, and Zucchini
Frittatas are a wonderful breakfast option anytime of year. This version is filled with delicious seasonal vegetables that celebrate the early signs of summer.
Ingredients
- 8 leaves chard stems removed and leaves roughly chopped
- 1/2 cup frozen sliced mushrooms you can also use fresh
- 1 medium zucchini finely diced
- 1 small shallot minced
- 6 whole eggs
- 1/2 cup egg whites
- Few dashes hot sauce
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tablespoons unsalted butter or neutral cooking oil of choice
Instructions
- Preheat your oven to 375 degrees Fahrenheit. In a large nonstick skillet, melt butter over medium-low heat then add in your shallot and cook until translucent, about 3 minutes.
- Add in your diced zucchini and frozen mushrooms and cook until veggies are soft and liquid evaporates, about 5-7 minutes. If using fresh mushrooms, cook time will be on the shorter end given less liquid to evaporate.
- Next, add in your chard and give the greens an occasional stir, allowing them to wilt over the next 3 to 5 minutes.
- Prep your egg mixture during this last stage of cooking the vegetables by whisking together your eggs, egg whites, hot sauce, salt and pepper in a medium bowl until frothy.
- Pour egg mixture into the skillet and allow the bottom of the frittata to set, about 1 to 2 minutes, before placing in the oven. Bake for 15-20 minutes until the center is set. Cool for 5 minutes before slicing and serving.