As spring approaches, our lives are getting really busy around here on the farm and I don’t have time to cook up eggs and meat every morning. But I don’t want to settle for a carbohydrate filled breakfast such as bread or cereal or oatmeal.
Last week in my organic drop box from Full Circle farms, I got the most beautiful rainbow chard, Portobello baby mushrooms and shallots. Mix these with some farm fresh eggs and cheese and a lil meat and you got yourself breakfast for the week.
It only takes seconds to throw it together and you can easily put it in muffin tins and freeze them for individual grab n go breakfasts.
- ½ pound Italian sausage cooked
- 9 free range eggs
- ½ cup cream
- 1 shallot diced
- 5 mushrooms sliced
- ½ cup torn chard leaves.
- ½ cup Swiss cheese
- In a cast-iron fry pan, brown Italian sausage.
- Add and shallots and mushrooms to the sausage. Cook until mushrooms are just tender, about five minutes. Remove from heat. Set aside.
- While your sausages cooking, combine eggs and cream along with salt-and-pepper in a stand mixer. Beat on high for one minute or until your eggs are light and fluffy.
- Add in your torn chard leaves to your egg mixture. Pour over the sausage mushrooms and shallot. Top with grated Swiss cheese.
- Bake uncovered at 350° for 45 minutes or until lightly brown and crispy on top.
- Remove from the oven and let stand for five minutes prior to serving.
If using cupcake tins allow the frittata to fully cool before placing in a Ziploc bag and freezing.
I highly recommend you take the one minute and beat your eggs until fluffy this will reward you with a fluffier frittata in the end.
My Favorite cast iron pan.. Affiliate link.