Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring The Pot, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct Wild Mushroom and Greens Frittata from Vibrant Food by Kimberley Hasselbrink. Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
8 ounces assorted mushrooms, such as chanterelle, cremini, or king trumpet
10 eggs, beaten
4 ounces soft, fresh goat cheese, crumbled
1 tablespoon chopped fresh thyme, plus more for garnish
½ teaspoon fine sea salt
Freshly ground black pepper
¼ cup kefir or buttermilk
2 tablespoons unsalted butter
1 cup coarsely chopped broccoli di cicco
1 cup loosely packed baby chard leaves, plus more for garnish
Preheat the oven to 375°F.
Clean the mushrooms using as little water as possible, because washing mushrooms causes them to absorb water and dilutes their flavor. Slice them about ¼ to ½ inch thick.
In a large mixing bowl, whisk the eggs with the kefir, goat cheese, thyme, salt, and pepper. Set aside.
Warm a 10-inch cast-iron or oven-safe skillet over medium-low heat. Add 1 tablespoon of the butter. When it is frothy, add the mushrooms and stir. Sauté them until soft and cooked through, 8 to 10 minutes. Remove the mushrooms from the pan and set aside. In the same pan, add the remaining 1 tablespoon of butter along with the broccoli di cicco and sauté. After 2 or 3 minutes, add the baby chard. Stir until the greens are just soft, 1 or 2 minutes more. Add the mushrooms and egg mixture to the pan, and stir to incorporate everything. Keep the frittata over medium-low heat until the edges begin to firm, 10 to 12 minutes.
Transfer the skillet to the oven to finish cooking, about 10 minutes more, until the eggs are set and golden brown at the edges. Remove the frittata from the oven and set aside to cool for about 5 minutes.
Garnish with a handful of chopped greens and thyme. Serve warm.