When spring comes around our family looks forward to eating out of garden, and this easy frittata is a great garden recipe. We use the fresh chard, green onions, and garlic chives we pick right before cooking, and add purchased mushrooms. Frittatas are an easy meal for the kids to help with because they cook up quickly and require just a little work. Older children can help at the stove and the younger ones can crack and whisk eggs and help with cutting the vegetables.
Here’s how we make our mushroom chard frittata, demonstrated by Top Gun (7) and Monkey Boy (5).
Sauté the mushrooms in olive oil.
Add the chard and sauté.
Add the eggs.
Add the chives and green onions and press them gently into the egg mixture. Continue cooking on the stove until the eggs start to set, then broil in the oven.
How Adults Can Help the Kids
- Demonstrate and assist with any tasks that might be new: measuring, stirring, pouring, chopping, sauteeing.
- Assign the simpler tasks, such as mixing the marinade and sauce and washing and drying the chard, to the younger kids, and save the more challenging tasks for the older kids and adults.
- Make sure an adult is present at all times.
- Young children should not handle sharp knives or use the stove by themselves. Make sure an adult or older child or teenager does the chopping and cooking.
- The oil in the pan will be hot, so be careful when adding ingredients and watch for splatters.
MUSHROOM CHARD FRITTATA
Adapted from Cooking Light.
10-inch ovenproof skillet
2 tablespoon olive oil
1 (8-ounce) package exotic mushroom blend, rinsed and patted dry
2 large handfuls sliced chard, about 1 inch wide, rinsed and dried
4 large egg whites
4 large eggs
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 1/2 teaspoons chopped fresh chives
2 green onions, thinly sliced
1/2 cup shredded Parmesan cheese
1. Preheat the broiler.
2. Heat the olive oil in the ovenproof skillet over medium-high heat. Add the mushrooms until soft and lightly browned, about 12 minutes. Add the chard and cook until limp and still bright, about 4 minutes, then reduce heat to medium.
3. In the medium bowl, whisk together the egg whites, eggs, salt, and pepper. Pour into the pan, making sure the mixture covers the pan completely. Sprinkle the chives and green onions around the top and gently pat them into the egg mixture. Cover and cook until almost set, about 3 to 4 minutes.
4. Sprinkle the cheese all over the top, then transfer to the oven and broil 3 minutes or until the egg is set. Remove from the oven and allow to cool for minute, then cut into wedges and serve.
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[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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