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Swiss Chard, Mushroom and Potato Frittata

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Too many eggs ! My neighbour, Francoise, keeps chickens and I usually buy our eggs from her. They’re definitely the best eggs we’ve ever eaten with gorgeous golden yolks making beautiful yellow cakes – when we go back to the UK I shall really miss them. This time of year though the chickens are busy laying more eggs than Francoise and her regular customers can cope with. Knowing I love cooking and baking so much, Francoise brought round a basket of eggs for me with the proviso of checking each egg just to make sure it was still fresh when I used it. My Dad will be so proud of me (and a tad jealous – he looks forward to next door’s eggs as much as he does visiting us !) as I have made cakes, poached eggs, coddled eggs and even pickled eggs.
What could I make next to use the last of the egg surplus ? Our swiss chard was coming on nicely, we had some mushrooms and cooked homegrown new potatoes in the fridge, et voila, Swiss Chard, Mushroom and Potato Frittata. Don’t feel you have to stick to swiss chard, mushrooms and potatoes, simply add any of your favourite cooked vegetables – this recipe is great for using up leftovers. We had frittata warm with a lovely green salad and saved the remainder for a picnic.

Swiss Chard, Mushroom and Potato Frittata

Ingredients

  • 8 eggs
  • A good pinch of salt and pepper
  • A handful of fresh basil chopped (or your choice of fresh herbs)
  • 4 to 6 tablespoons vegetable oil
  • 200 g cooked new potatoes sliced
  • 150 g mushrooms sliced
  • 1 cup of shredded swiss chard or spinach
You will need:
  • A non stick frying pan 25 – 30 cm (10 – 12 inch)
  • Break your eggs into a bowl or jug and whisk, add seasoning and fresh herbs and set aside.
  • Wilt the swiss chard or spinach in the frying pan and transfer to a plate.
  • Fry the potatoes over a medium heat until golden brown.
  • Add the mushrooms and brown them too.
  • Add the wilted swiss chard or spinach and turn the heat down to low.
  • Preheat your grill.
  • Pour the egg mixture over the cooked vegetables and cook on the lowest heat until just firm – approx 15 to 20 minutes.

 


Kitchen Shed Top Tip
A diffuser keeps a nice and gentle heat making sure you don't overcook the egg. (See photo below)


  • Place under the grill for about a minute to set – you don’t want to brown it.

 

 

As you may know we have a limited electricity supply and I needed to finish the frittata off under a grill, something we don’t have at the minute. I asked OH if I could borrow his blow torch to set the frittata James Martin style (OH assures me that you can’t get a decent blow torch for a tenner like James Martin says) and I had a great time trying out the blow torch (under supervision) although it did brown the frittata a little and I can’t wait to try it on a creme brûlée .

Update: Sunday 17th May 2015

As a rule, I only submit current posts into Blog Challenges but my Swiss Chard, Mushroom and Potato Frittata post is all about eggs so I couldn’t resist sending it to Dom’s Simply Eggcellent challenge over at Belleau Kitchen.


I’m entering Swiss Chard, Mushroom and Potato Frittata to a few challenges this month:

 

 

 

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