Serves
Makes 6 servings
Ingredients
- 1 pound Swiss chard
- ¼ cup extra-virgin olive oil
- 8 ounces white mushrooms, thinly sliced
- ¾ teaspoon kosher salt, plus extra for sprinkling
- ¼ cup minced shallots
- 8 large eggs
- ¼ cup half-and-half
- 1 teaspoon Dijon mustard
- Freshly ground black pepper
- 1 ⅔ cups (5 ounces) grated Gruyère or Jarlsburg cheese
Procedure
The secret ingredient here is Dijon mustard. You won’t taste it, but it’s working behind the scenes to deepen the flavor. Chop the chard with your longest chef’s knife for efficiency—a 10-incher is perfect.
Preheat the oven to 350°F.
Trim the stems from the chard leaves. Discard the stems. Immerse the
leaves in water to rid them of grit. Lift them
out and drain. Chop the leaves coarsely.
Heat 3 tablespoons of the oil in a 10-inch
ovenproof skillet over medium-high heat.
Add the mushrooms, sprinkle lightly with
salt, and sauté, stirring frequently, until
golden brown, 5 to 7 minutes. Lower the heat
to medium, add the shallots, and cook until
the shallots are softened but not browned,
about 30 seconds. Add the chard a few
handfuls at a time and cook, tossing with
tongs, until soft and wilted, about 4 minutes.
Add ¼ teaspoon of the salt and continue
cooking and tossing until all the liquid in the
pan evaporates, about 3 more minutes. Turn
off the heat.
Whisk the eggs, half-and-half, mustard,
the remaining ½ teaspoon salt, and several
grinds of pepper together in a medium
bowl. Stir in the cheese. Add the remaining
1 tablespoon olive oil to the skillet and heat
over medium heat. Spread out the vegetables
evenly and, when the pan is hot, pour in the
egg mixture. Cook until the bottom is set,
about 3 minutes, and then transfer the skillet
to the oven. Bake until the eggs are set on
top, about 15 minutes.
Place the frittata under the broiler a few
inches from the heat source until the top is
golden, 2 to 3 minutes. Remove from the
heat and let rest for a few minutes; the frittata
will pull away from the sides of the pan.
Slice in the pan or else flip the frittata onto a
plate and serve.