Ingredients
2
tablespoons olive oil
2
teaspoons finely chopped garlic
1
package (8 oz) sliced fresh cremini mushrooms
3
cups chopped Swiss chard
8
eggs
3
tablespoons whipping cream
3/4
teaspoon salt
1/2
teaspoon pepper
4
oz fontina cheese, shredded (1 cup)
Preparation
Set oven control to broil. In 10-inch ovenproof nonstick skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 4 minutes, stirring frequently, until mushrooms are tender. Add Swiss chard; cook 2 minutes or until just wilted. Reduce heat to medium-low.
In medium bowl, beat eggs, whipping cream, salt and pepper until well blended. Pour over mushroom mixture. Cook 8 to 9 minutes, without stirring, until eggs are set around edge and beginning to brown on bottom (egg mixture will be uncooked on top). Sprinkle with cheese.
Broil frittata with top about 5 inches from heat about 4 minutes or until eggs are cooked on top and light golden brown. (Frittata will puff up during broiling but will collapse when removed from broiler.) Cut into squares.
