Aurora Frittata

My take on a frittata feels very much like something that a maiden living in the woods would cook up in her cottage. Some eggs from a chicken coop, herbs and lavender from her garden, some wild mushrooms from the woods, some goat cheese from a goat she milked… Maybe... However, you can add whatever you like to! I usually just use whatever I have leftover in the fridge. The important thing is just to cook your desired ingredients to your liking before adding the egg mixture and putting it in the oven.

What makes this recipe enchanting:

Great for feeding a crowd
Very customizable, you can use any veggies or cheese you have on hand
It's very easy, a great recipe for beginners

More easy breakfast recipes:

Aurora Frittata:

1 tablespoon unsalted butter
2 bunches Swiss chard
1 package sliced mixed mushrooms, washed
About 2 scallions, green parts only
8 eggs
¼ cup heavy cream or milk
Kosher salt & freshly ground pepper
¼ teaspoon herbs de Provence
½ cup grated parmesan cheese
4 oz. goat cheese

Directions:

Prep the Swiss chard by tearing off the green leafy parts off of the stalks, avoiding the red membrane, which is chewy. Discard the red membranes and stems. Chop the green leafy parts into smaller pieces, if you wish. The Swiss chard will shrink substantially so you don’t have to worry about chopping it too much. Prep the scallions by slicing the green parts and lightly chopping them.
In a medium-sized bowl, whisk together the eggs and cream. Season with salt and pepper.
Melt the butter in an oven-safe nonstick pan over medium heat. Add the Swiss chard, mushrooms, scallions along with a big pinch of salt and pepper, and the herbs de Provence. Cook, stirring with a spatula consistently, until Swiss chard is wilted and the mushrooms are cooked, about 5 minutes. Spread the veggies out to make sure all of the ingredients are distributed evenly along the bottom of the pan. Then pour in the egg mixture and let the eggs set up in the pan, without stirring at all, until the bottom of the frittata is set and the top is set about 1 inch from the edges. Sprinkle the Parmesan all over the top and use a spoon to dollop with big blobs of the goat cheese. Set your broiler on high.
Place your pan in the preheated oven and broil for about 2-3 minutes, until done and golden brown on the top. I usually cut into it to see if the egg is still runny.
If you’d like to remove the frittata from the pan, here’s what you do. Make sure you’re wearing an oven mitt on the hand that is holding the pan handle. Use a spatula to scrape under the edges of the frittata to get it loosened up. And then just slide it onto a large plate. Don’t worry if it’s not perfect. There have been plenty of times where I’ve either flipped my frittata upside down or part of it breaks off.