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    Home » Breakfast

    Mushroom Chard Frittata (The Kids Cook Monday)

    May 14, 2012 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Print Recipe

    Mushroom Chard Frittata - Andrea Meyers

    When spring comes around our family looks forward to eating out of garden, and this easy mushrooom chard frittata is a great garden recipe. We use the fresh garden 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).

    Mushroom Chard Frittata, sauteed mushrooms - Andrea Meyers

    Sauté the mushrooms in olive oil.

    Mushroom Chard Frittata, sauteed chard - Andrea Meyers

    Add the chard and sauté.

    Mushroom Chard Frittata, add the eggs - Andrea Meyers

    Add the eggs.

    Mushroom Chard Frittata, chives and green onions - Andrea Meyers

    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.

    Safety Tips

    • 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.
    Andrea Meyers - Mushroom Chard Frittata
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    Mushroom Chard Frittata

    Adapted from Cooking Light
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Low Salt, Vegetarian
    Keyword: chard, eggs, mushrooms, parmesan cheese
    Servings: 8
    Calories: 104kcal
    Author: Andrea Meyers

    Equipment

    • 10-inch ovenproof skillet
    • medium bowl

    Ingredients

    • 2 tablespoons olive oil
    • 8 ounces mushrooms (sliced)
    • 2 large handfuls sliced chard (about 1 inch wide, rinsed and dried, or spinach)
    • 4 large egg whites
    • 4 large eggs
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon freshly ground black pepper
    • 1 ½ teaspoons chopped fresh chives
    • 2 green onions (thinly sliced)
    • ½ cup shredded Parmesan cheese
    US Customary - Metric

    Preparation

    • Preheat the broiler.
    • 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.
    • 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.
    • 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.

    Nutrition

    Calories: 104kcal | Carbohydrates: 2g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 220mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 940IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Kids Cook Monday Recipes

    Butternut Squash and Parmesan Bread Pudding - Andrea Meyers
    Butternut Squash and Parmesan Bread Pudding (The Kids Cook Monday)
    Egg and Cheese Casserole with Feta, Spinach, Mushrooms, Peppers, and Tomatoes - Andrea Meyers
    Egg and Cheese Casserole with Feta, Spinach, Mushrooms, Peppers, and Tomatoes (The Kids Cook Monday)
    Huevos Rancheros - Andrea Meyers
    Huevos Rancheros (Ranchero Sauce - The Kids Cook Monday)

    Visit our Cooking with Kids page for more recipes the whole family can cook together!

    More Frittata Recipes From Other Blogs

    • Sass & Veracity - Whole-atta Frittata: Chicken,Asparagus & Mushroom
    • Good Life Eats - Individual Zucchini, Pepper, and Fontina Frittata
    • Kalyn’s Kitchen - Frittata with Canadian Bacon, Green Onions, and Cheese
    • Closet Cooking - Roasted Red Pepper and Italian Sausage Frittata topped with Marinara and Mozzarella

    [Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

    « Spring Chard, Brussels Sprouts, and Artichokes (Weekend Gardening)
    Strawberry Gelato »

    Reader Interactions

    Comments

    1. Kalyn says

      May 15, 2012 at 9:30 am

      This has my name all over it!

      Reply
      • Andrea says

        May 15, 2012 at 10:04 pm

        I thought of you while we were making it! 🙂

        Reply
    2. Mrs. L says

      May 16, 2012 at 3:34 pm

      This sounds really good. Alas no kids so I'll have to make it with just my husband 🙂

      Reply
    3. Sophie says

      May 18, 2012 at 2:24 am

      A divine & tasty frittata! Looks scrumptious too! 🙂
      I love it! Yum Yum Yum!

      Reply
    4. Jenny @ BAKE says

      May 22, 2012 at 8:35 am

      what a brilliant idea to get your kids involved in cooking! this dinner looks delicious!

      Reply
    5. Jodee Weiland says

      April 27, 2014 at 11:09 am

      This looks absolutely wonderful! What a beautiful and delicious way to start your day! Thanks for sharing!

      Reply
      • Andrea says

        April 27, 2014 at 1:30 pm

        Thanks Jodee! We also like it for dinner, too. 🙂

        Reply

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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