Jul 27 Swiss Chard, Mushroom and Potato Frittata Tweet Yum Swiss Chard, Mushroom and Potato Frittata 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. 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: Karen’s Cooking With Herbs challenge over at Lavender and Lovage where this month’s featured herb is basil. The Extra Veg Challenge created by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy and hosted this month by Nadine at Juggle Mum. Credit Crunch Munch created by Helen and Camilla, hosted this month by Sarah over at Maison Cupcake. Ren Behan‘s Simple & in Season hosted this month by My Custard Pie. Four Seasons Food, hosted this month by Louisa at Eat Your Veg and co-hosted by Anneli at Delicieux. No Waste Food Challenge created by Elizabeth over at Elizabeth’s Kitchen Diary and hosted by Anne over at Anne’s Kitchen this month. Lucy’s Cook Blog Share challenge over at Super Golden Bakes. Emily’s Recipe of the Week challenge at A Mummy Too. (Visited 304 times, 1 visits today)You might also like:Top Ten Tips For Perfect Mashed PotatoSlow Cooker Jacket Spud or Baked Potato
Ahhh, eggs at their absolute best. I adore this frittata. So fresh and healthy and perfectly summery. Thanks so much for the brilliant Simply Eggcellent entry x Reply
Thank you so much for entering Simple and in Season. The round up is now published. This pretty and tasty addition would be great for a picnic. Reply
Thank you for sending over your fab frittata – I think eggs are a great kitchen ingredient for making a meal! Reply
This looks really delicious – and I bet even more so with such freshly-laid eggs! Finishing a frittata with a blowtorch is something even I haven’t tried and I have been known to go to extremes in kitchen! Glad it turned out so well. Thanks for linking to #CookBlogShare – check out the other entries on Pinterest http://www.pinterest.com/supergolden88/cookblogshare/ and Google+ https://plus.google.com/u/0/communities/107696809290414888934 Reply
Thanks Lucy, we’re going to miss Francoise’s eggs. I loved trying out the blow torch, not sure OH wants to let me loose with it too often! Got to get started with Pinterest & Google+, will be over as soon as possible. Reply
That looks delicious and so summery! Thanks for linking up to #recipeoftheweek – sorry I’m a bit late over! Have Pinned this post and scheduled in a tweet. New linky live at 6 🙂 x Reply
Thanks Emily, no need to worry there is so much to do at this time of year. Will take a look at the new linky. Reply
Thanks Elizabeth, I couldn’t resist entering my frittata recipe to your No Waste Food challenge, my neighbour was going to throw the eggs away. My basket was a birthday present, it’s French & made at a local monastery, I love it 🙂 Reply
Proper picnic food…. I’m feeling guilty I’ve not been on any yet this year! Thanks for adding to CCM. Reply
Thanks Sarah, it’s a pleasure to share our Kitchen Shed recipes. It’s not too late to go for a picnic, you could even take a frittata 🙂 Reply
Mmmmm – another lovely sounding dish that’s perfect for these hot summer months. Thanks for sharing! Reply
I absolutely LOVE this and I must try it as I have loads of chard coming through in my garden right now! Karen Reply
I’ve blogged a frittata recipe and swiss chard recipes but haven’t put the two together. Will have to give your recipe a try #recipeoftheweek Reply
Thank you Heather, I’ll be popping over to the #CookBlogShare blog hop to take a look at everyone’s recipes soon. Reply
You are so lucky having all these fabulous eggs! I don’t have a blowtorch and not sure I should be set loose with one if I’m honest… Looks gorgeous frittata! Reply
Thank you. We are lucky to have our neighbours eggs & we’re really miss them when we got back to the UK, although we do take a tray home with us. I can’t wait to try the blow torch again but OH won’t let me use it on my own ! Reply