Mushroom & Swiss Chard Frittata Bake
This recipe was inspired by this recipe from Food and Wine. I can’t eat the stuff they put in there, or don’t want to, so I tidied it up into a healthier package. Now I haven’t tasted theirs, but mine is damn good. They serve theirs in bite-sized squares. I serve mine by the square foot.
So which one do you think is better?
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1 tbsp minced garlic
- 10 eggs
- 2 tbsp sea salt
- 2 tbsp coconut oil
- 1 bunch swiss chard throughly cleaned, de-stemmed & chopped
- 1 5 oz package of shiitake mushrooms cleaned
- 1 tbsp tapioca flour
- Carbohydrate 78.2190025158343 g
- Cholesterol 49 mg
- Fat 38.396438129555 g
- Fiber 2.22215916322542 g
- Protein 43.0165384079467 g
- Saturated Fat 30.3149756970606 g
- Serving Size 1 1 Recipe (1402g)
- Sodium 11963.743047636 mg
- Sugar 75.9968433526088 g
- Trans Fat 2.26261320512549 g
- Calories 809 calories
Preheat oven to 350. Grease a large 9×13 baking dish with 1 Tbsp of coconut oil. Heat a skillet over medium-high heat. Warm the other 1 Tbsp of coconut oil in the skillet. Add the mushrooms and garlic and sauté for 3-5 minutes until fragrant and softened. Mix all the ingredients together in a large bowl. Or heck, throw convention out the window, spare yourself another dirty dish, and just mix them all together in the baking dish. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Top with fresh tomato slices.
