Mushroom and red chard stove-top Frittata

Red chard is a treasure trove of goodness. Not only does it look beautiful but is also rich in vitamins and micro-nutrients. Cooked red chard contains vitamins A, C, E, and K, iron, magnesium, phosphorus, potassium and calcium. Along with the hearty mushrooms, red onions and creamy eggs, it makes for a great breakfast or brunch food. This recipe comes together easily and will surely impress your guests!

Serves: 3 - 4, Prep. time: 10 minutes, Cook time: 30 minutes

Ingredients:

• 1 cup roughly chopped red chard with stems

• 1/2 cup roughly chopped spinach

• 1/2 cup sliced red onions

• 2 cloves garlic, crushed

• 1 cup sliced baby bella mushrooms (or any other variety)

• 5 eggs

• 1.5 tsp salt

• 1 tsp ground black pepper

• 1/2 tsp crushed red pepper (chili flakes)

• 1/2 tsp dried basil

• 1/2 tsp dried oregano

• 1/4 cup milk

• 1/4 cup shredded cheese (sharp cheddar is great but any kind of cheese will work)

• 1 tbsp olive oil

• Sliced tomatoes for garnish

Directions:

1. In a non-stick skillet or pan, heat the olive oil.

2. Once warm, add the sliced onions and crushed garlic. Saute for 2-3 minutes.

3. Add the sliced mushrooms and stir around for 30 seconds. Let the mushrooms cook for 3 minutes.

4. Add the roughly chopped red chard and spinach and allow them to cook down. They will reduce in volume considerably.

5. While the vegetables cook, crack 5 eggs in a mixing bowl and add the seasoning, dried herbs, milk and cheese. Whisk into a smooth mixture.

6. Reduce the heat to low and pour the egg mixture over the vegetables in the pan. Pour evenly so that the eggs cover the entire pan.

7. Put a lid on the pan and on low heat, cook for 12-15 minutes until eggs are cooked.

8. Turn off heat and let the pan cool for 4-5 minutes.

9. Use oven mitts for this step. Place a clean serving plate over the pan (make sure plate is bigger than pan). With the palm of one hand over the plate and the other hand holding the skillet by the handle, flip it over so that the Frittata falls on the plate upside down. This step is entirely optional. The Frittata can also be served in the skillet it was cooked in.

10. Garnish with sliced tomatoes and serve.

Enjoy your brunch!