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Serve this vegetable-packed frittata with fresh berries (or another fruit) and you’ll be off to a great start on your 5-a-day fruit and veggie goal.”
Ingredients
- 1 tablespoon olive oil
- 1 cup sliced fresh cremini mushrooms
- 2 cups coarsely shredded fresh Swiss chard or spinach
- 1 large shallot, thinly sliced
- 4 eggs (see Tip)
- 2 egg whites (see Tip)
- 2 teaspoons snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- ¼ cup thinly sliced, pitted kalamata olives
- ⅓ cup shredded Parmesan cheese
Directions
- 1Preheat broiler. In a broilerproof medium nonstick skillet, heat oil over medium heat. Add mushrooms to skillet; cook for 3 minutes, stirring occasionally. Add Swiss chard and shallot. Cook about 5 minutes or until mushrooms and chard are tender, stirring occasionally.
- 2Meanwhile, in a medium bowl, whisk together eggs, egg whites, rosemary, pepper and salt. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set and surface is just slightly moist.
- 3Sprinkle with olives; top with cheese. Broil about 4 inches from the heat about 2 minutes or until top is lightly browned and center is set. Let stand for 5 minutes before serving.
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