Weekend Frittata

The original recipe for this was from Susan Blum's book, The Immune System Recovery Plan.  I've found lots of good information in this book, and recommend it to anyone with an autoimmune system disease.  The recipe calls for Swiss chard, but I'm trying to use up our Seton Harvest haul for the week, so I used Vita Greens instead of Swiss Chard.

I'm thinking I may add some chopped up pine nuts next time.

INGREDIENTS

5 Tbsp extra virgin olive oil

1 medium onion, thinly sliced

2 cups sliced mushrooms

2 cups Swiss chard or other greens, washed and trimmed of stems, cut into ribbons

8 eggs

1/4 cup chopped parsley, or Tbsp dried

2-3 oz crumbled Greek feta and/or goat cheese

Salt

Black pepper

COOKING INSTRCTIONS

Preheat oven to 400 degrees

Heat a large 10-12 inch nonstick skillet (that can be used in oven - I use my cast iron skillet) on medium high heat.  Add 2 Tbsp oil to the pan.

Add the onions, spreading them out evenly.  Let them brown for about 7 minutes.

Turn the heat down to medium and continue to let the onion caramelize, moving them around to release some moisture, about 8 minutes more.

Then add the mushrooms and sauté together until they have released their moisture and are cooked through, about 5 minutes.

When the mushrooms are nearly done, add the Swiss chard and sauté until barely wilted.  Remove the mixture from the skillet and set aside.

Clean out the pan and set it back on the heat.  Add 3 Tbsp oil.

In a large bowl, beat the eggs with a little water.  Add salt and pepper.

Add parsley, cheese, and vegetables to the eggs (cheese may be omitted).  Mix together.

Pour the egg and vegetable mixture into the skillet and then turn the heat down to medium-low.  Cook, undisturbed, until the mixture firms up on the bottom, then transfer to the oven.

Bake until the top is cooked, 10-15 minutes.  Cut into 8 wedges.