Swiss Chard & Oyster Mushroom Frittata

Swiss Chard & Oyster Mushroom Frittata

Recipe Info

Difficulty:
Easy
Prep Time:15 min
Cook Time:50 min
Total Time:65 min total
Tags:
Breakfast
Vegetarian
Seasonal

Try this savory Swiss Chard & Oyster Mushroom Frittata! Fluffy, nourishing, and flexible with plant-based and dairy-free options—perfect for a cozy meal.

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:
  • 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.

Try this savory Swiss Chard & Oyster Mushroom Frittata! Fluffy, nourishing, and flexible with plant-based and dairy-free options—perfect for a cozy meal.