MUSHROOM-CHARD FRITTATA

Mushroom-Chard Frittata image

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 6

Number Of Ingredients 9

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2 tablespoons olive oil
2 teaspoons finely chopped garlic
1 package (8 oz) sliced fresh cremini mushrooms
3 cups chopped Swiss chard
8 eggs
3 tablespoons whipping cream
3/4 teaspoon salt
1/2 teaspoon pepper
4 oz fontina cheese, shredded (1 cup)

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.

Nutrition Facts : Calories 247, Carbohydrate 4 g, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 582 mg