Frittata - Mushroom and Goat Cheese

MUSHROOM AND GOAT CHEESE FRITTATA

SAUTE

Olive oil 3 tbsp

Red onion 1⁄2 cup

Rosemary 1 tbsp

Garlic 1 clove

Salt & Pepper 1⁄2 tsp

Mushrooms 1⁄2 cup

Swiss chard or spinach 1 cup

EGG BLEND

Eggs 6 each

Milk 1⁄4 cup

TOPPINGS

Sunflower Seeds or any seeds 1 tbs

Goat's cheese or any cheese 2 oz

Instructions:

1. Preheat oven to 300. Mince or finely chop garlic and rosemary.

2. Slice the mushrooms and the Chard into 1 inch thick strips. Chop red onions

into small cubes, about 1⁄2 inch.

3. Take a large pan and add heat olive oil to medium heat. The pan is ready to

add other ingredients when water sizzles if you flick it on the pan.

4. Saute red onions, garlic and rosemary in olive oil for 3-4 mins or until onions

soften and become translucent.

5. Add mushrooms, salt and pepper. Saute until mushrooms are slightly cooked

and have released their water, around 3-4 mins. Drain off extra water.

6. Add chard and cook down for 2 minutes, stirring. We want it firm and green.

7. Whisk or blend the eggs and milk together in a separate bowl . Pour egg

mixture into pan with veggies.

8. Place dollops of goat cheese on top and sprinkle top with sunflower seeds.

9. Bake at 300 degrees for 20-30 minutes. OR reduce heat to very low & cover.

10.Cool slightly before cutting and serving.

11.Serve warm or cold. Enjoy with a side of toast or a salad!