Skillet Sun Dried Tomato Swiss Chard and Mushroom Frittata with Goat Cheese

Say that ten times fast! I love finding ways to use my cast iron skillet, if you don’t have one you need one. I use it almost every day and they aren’t terribly expensive. I also love the versatility of a frittata. If you have vegetables you need to use or know you have a busy week ahead of you a frittata is a simple solution to both of those problems. You can make any combination that suits your fancy and this dish reheats well for busy mornings.

Ingredients:

• 4 swiss chard leaves, roughly chopped (can sub 1 1/2 C spinach)

• 3 cloves garlic, minced

• 2 shallots, finely chopped

• 3 T EVOO

• 8 button mushrooms, sliced

• 1/3 of a jar of sun dried tomatoes, drained and roughly chopped

• 8 eggs

• 2 T milk (can also sub non dairy milk)

• 3 oz goat cheese

• S & P

Directions:

• Preheat your oven to 350 degrees F.

• Put your skillet on the stovetop and turn the burner on medium. Add the olive oil and shallots, cook until they are translucent.

• Add the garlic and mushrooms. Season with salt and pepper.

• When the mushrooms are mostly cooked, add the swiss chard and cook until wilted.

• Once the vegetables are cooked, turn off the burner and add the tomatoes. Stir together and spread into an even layer.

• In a bowl, scramble eggs and add milk. Season with salt and pepper and pour egg mixture over the vegetables. Drop goat cheese in chunks and place in the oven for 20 minutes or until golden brown.

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