Swiss Chard & Oyster Mushroom Frittata

Hearty, flavorful, and perfect for a cozy brunch or dinner

Why We Love This Frittata

There’s something about a well-made frittata that feels like home. 🍂 This Swiss Chard & Oyster Mushroom Frittata is hearty, nourishing, and versatile—great for a weeknight meal or a cozy brunch. Earthy oyster mushrooms, tender chard, and savory eggs (or plant-based alternative) come together in a fluffy, flavorful dish that’s satisfying any time of day.

The beauty of this frittata is its flexibility—it’s simple enough to throw together during the week but special enough to share with friends or family. Plant-based eaters can enjoy it just as much as those using dairy, and it pairs beautifully with a crisp salad or warm bread.

Ingredients

Vegetables & Aromatics

• 1 bunch Swiss chard (stems removed and chopped separately)

• 1 medium onion, thinly sliced

• 4 garlic cloves, chopped

• 1 cup oyster mushrooms, roughly chopped

Eggs & Dairy (or Plant-Based)

• 8 large eggs or 1 ½ cups chickpea flour + 1 ½ cups water for plant-based version

• ¼ cup milk or unsweetened plant milk

• ⅓ cup shredded cheese (Gruyere or plant-based)

• Optional: a handful of Parmesan or nutritional yeast for plant-based

Seasoning & Fat

• 2 Tbsp olive oil (or vegan butter)

• Sea salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Preheat oven – 350°F (175°C).

2. Prepare the chard – Wash Swiss chard, leaving slightly damp. Chop stems and leaves separately.

3. Cook vegetables – Heat oil or vegan butter in a 10-inch oven-proof pan over medium heat. Sauté onion, chard stems, and mushrooms 5–6 minutes until softened. Add garlic and cook 1 minute. Add chard leaves, season lightly, and cook until wilted.

4. Mix eggs or plant base – In a bowl, whisk eggs with milk and cheese (or plant-based alternatives). Stir in the chard and mushroom mixture until well combined.

5. Bake – Pour mixture back into the pan and transfer to oven. Bake 50 minutes until puffed and golden.

   • For mini frittatas: Spoon mixture into greased muffin tins and bake 25–30 minutes.

6. Serve – Let cool slightly before slicing. Garnish with extra herbs if desired.

Optional Customizations

• Swap greens – Spinach or kale work beautifully.

• Make it richer – Add a splash of plant milk or extra cheese.

• Boost protein – Fold in cooked lentils or crumbled tofu.

• Add herbs or spice – Fresh thyme, rosemary, or a pinch of red pepper flakes.

Sourcing Your Ingredients

For the freshest flavor, we recommend picking up oyster mushrooms from Emory Market Gardens. Our mushrooms are grown weekly in East Texas and are available in Dallas, Longview, Winnsboro, and surrounding areas—perfect for making this frittata extra flavorful.

👉 Shop Fresh Mushrooms

What to Serve With This Frittata

• A crisp green salad with lemon vinaigrette

• Toasted artisan bread or garlic bread

• A sprinkle of Parmesan or nutritional yeast for plant-based serving

Let’s See Your Creations!

We love seeing what you cook up with our recipes. Try this Swiss Chard & Oyster Mushroom Frittata and share your delicious results with us:

📸 Tag your photos with #emorymarketgardens
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Happy cooking, and thank you for supporting local food and fungi!
– The Emory Market Gardens Team 🍄