Swiss Chard And Mushroom Frittata Food

HAM AND SWISS FRITTATA

Steps:

• Preheat the oven broiler. Melt the butter in a medium nonstick skillet over medium heat. Add the shallot and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until soft, about 5 minutes. Remove from the heat and cool. Reserve the skillet for cooking the frittata.
• Meanwhile, whisk the half-and-half and eggs together in a medium bowl with 1/4 teaspoon salt and a few grinds of pepper until smooth. Add the cooled shallots, cheese, parsley and chives and stir to combine.
• Heat the reserved skillet over medium heat. Pour the egg mixture into the skillet and stir a few times. Cook, undisturbed, until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set, about 5 minutes more. Remove from the oven and let stand for 5 minutes. Slide the frittata out onto a large plate or cutting board. Cut into wedges and sprinkle with more chives and serve warm or room temperature with a green salad if desired.

MUSHROOM, BACON, AND SWISS FRITTATA

Steps:

• Preheat oven to 400 degrees (F).
• In a large bowl, whisk together eggs, heavy cream, milk, black pepper, and salt. Set aside.
• Cook bacon in a 12-inch cast iron skillet over medium heat, stirring, until crisp. Using a slotted spoon, transfer the bacon to a large plate. Drain bacon fat from the skillet then place it back over medium heat.
• Melt 2 tablespoons of butter in the skillet. Add onions and cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Add in the garlic, mushrooms, and rosemary and cook, stirring frequently, until mushrooms are golden brown and garlic is fragrant. Season with salt and pepper. Using a slotted spoon, transfer the onions, mushrooms, and garlic to a large plate.
• Place the skillet back over medium heat and add remaining butter. Add the egg mixture to skillet, then top with the bacon, mushrooms, and onions. Cook for 4 minutes over medium-heat without stirring or moving the eggs in any way. At this point carefully transfer the skillet to the oven.
• Bake until the top is golden brown and the frittata is set; about 30 minutes. Sprinkle the frittata with cheese and place under the broiler until just melted. Serve warm.

MUSHROOM-CHARD FRITTATA

Steps:

• Set oven control to broil. In 10-inch ovenproof nonstick skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 4 minutes, stirring frequently, until mushrooms are tender. Add Swiss chard; cook 2 minutes or until just wilted. Reduce heat to medium-low.
• In medium bowl, beat eggs, whipping cream, salt and pepper until well blended. Pour over mushroom mixture. Cook 8 to 9 minutes, without stirring, until eggs are set around edge and beginning to brown on bottom (egg mixture will be uncooked on top). Sprinkle with cheese.
• Broil frittata with top about 5 inches from heat about 4 minutes or until eggs are cooked on top and light golden brown. (Frittata will puff up during broiling but will collapse when removed from broiler.) Cut into squares.

FRITTATA BITES WITH CHARD, SAUSAGE, AND FETA

Steps:

• Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
• Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.
• Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
• Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.
• Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.

SWISS CHARD AND SALMON FRITTATA

Steps:

• Whisk together eggs and water in a small bowl. Set aside. Heat olive oil in an 8-inch (20-cm) non-stick skillet over medium-high heat. Cook onions and garlic for 1 to 2 minutes. Add Swiss chard and basil and cook for 3 to 4 minutes, or until the leaves wilt. Remove mixture from skillet and reserve. Using a paper towel, wipe skillet clean and then reheat over medium heat. Spread Swiss chard mixture and salmon over the bottom of the skillet. Pour egg mixture overtop. Cook for about 5 minutes, or until the bottom is golden and the eggs have set. Sprinkle grated Parmesan cheese on top. Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fully cooked. Remove from skillet and cut into four wedges. VARIATION: The Swiss chard can be easily replaced by fresh spinach, rapini or kale leaves. ACCOMPANIMENT: Serve with salsa and a green salad.

SWISS CHARD AND MUSHROOM GALETTE

Steps:

• For whole wheat dough:
• Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
• DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
• For galette:
• Preheat oven to 400°F. Season ricotta with kosher salt and pepper; set aside.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.
• Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
• Roll out dough on a lightly floured sheet of parchment to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1 1/2" border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2" border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35-40 minutes. Let cool slightly on baking sheet.
• Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

SWISS CHARD-SALAMI FRITTATA

Steps:

• Preheat the oven to 400 degrees F. Place the potatoes in a pot, cover with cold water and season with salt. Bring to a boil; reduce the heat to medium and simmer until just tender, about 10 minutes. Drain and set aside.
• Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the onion; cook, stirring occasionally, until soft, 7 minutes. Add 1 more tablespoon oil, the chard and 1/4 teaspoon salt. Cook, stirring occasionally, until the chard is tender and any liquid has evaporated, 5 minutes; transfer to a large bowl and gently stir in the potatoes, eggs, 1/4 teaspoon salt, and pepper to taste.
• Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Pour in the egg mixture and top with the soppressata. Cook until the edges start to set, 3 minutes. Transfer to the oven and bake until golden and set, about 12 minutes.
• Place the bread on a parchment-lined baking sheet; top with the cheese and parsley. Bake until the cheese is bubbling, 5 minutes. Serve with the frittata.

WARM SWISS CHARD AND MUSHROOM SALAD

Steps:

• Heat the olive oil in a skillet over medium-low heat. Cook the garlic in the oil until just fragrant, about 1 minute. Add the Swiss chard to the garlic and cook until wilted, 3 to 5 minutes; transfer the chard and garlic to a bowl, reserving any liquid in the skillet and returning it to the heat.
• Cook the mushrooms and onion to the reserved liquid in the skillet until warmed, 2 to 3 minutes. Pour the balsamic vinegar over the mushroom and onion mixture; cook and stir another 2 to 3 minutes; add to the bowl with the chard mixture along with the tomatoes. Gently mix to incorporate. Toss with the blue cheese. Season with salt and pepper to serve.

SWISS CHARD & GOAT CHEESE FRITTATA

Steps:

• Wash the Swiss chard; cut off stems, dice finely, and set aside.
• Chop the leaves.
• Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
• Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
• Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
• Wash and dry the skillet and return to stove top.
• Preheat the broiler unit in the oven.
• Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
• Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
• Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.

SWISS CHARD AND SALMON FRITTATA

Steps:

• Whisk together eggs and water in a small bowl, and set aside.
• Heat olive oil in an 8 inch non-stick skillet over medium high heat.
• Cook onions and garlic for 1 to 2 minutes. Add Swiss chard and basil and cook for 3 to 4 minutes or until the leaves are wilted. Remove mixture from skillet and reserve.
• Using a paper towel, wipe skillet clean and then reheat over medium heat.
• Spread swiss chard mixture and salmon over the bottom of the skillet.
• Por egg mixture overtop, and cook for about 5 minutes, or until the bottom is golden and the eggs have set.
• Sprinkle with Parmesan cheese on top.
• Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fuly cooked.
• Remove from skillet and cut intop four wedges.
• The Swiss chard can be easily replaced by fresh spinach, rapini, or kale leaves.