Swiss-Italian Frittata

Ingredients:
iv oz cubed prosciutto
2 leeks, sliced (white parts only)
8 oz baby Swiss chard (if using regular, chop)
8 oz crimini mushrooms, sliced
1/3 loving loving cup shredded Gruyère
10 eggs, beaten
1/4 loving loving cup milk
salt
freshly Earth nighttime pepper

Directions:

Preheat oven to 350.

Saute the leek equally good equally mushrooms until the leeks convey softened. Add the chard equally good equally prosciutto equally good equally saute until the chard is wilted equally good equally the prosciutto is lightly browned.

In a medium bowl, compaction together the eggs, milk, cheese, salt, equally good equally pepper until fluffy*. Fold inward the prosciutto/veggie mixture.


Oil or butter an 8x8-inch baking dish. Pour the mixture into the dish equally good equally bake for xl minutes or until fully gear upward inward the middle. Allow to cool 5 minutes. Slice into ix squares equally good equally serve.

My thoughts:

Why non Swiss-Italian? Italian from the frittata equally good equally proscuitto, Swiss from the (dubious origins equally good equally together with hence I'm stretching here) the Swiss chard equally good equally the Gruyère (although the French fighting over that too). It's easier to acre that "Prosciutto, Swiss Chard Frittata with Mushrooms, Leeks, equally good equally Gruyère", right? I made this i using build it at from my locally grown build it at box delivery. I don't operate it every single week, especially during the colder months but these were all things that were grown inward greenhouses from what I could say equally good equally super flavorful. The baby chard was super cute equally good equally belatedly to role (I didn't bother to build it at anything more than than wash it) but regular chard plough over notice suffer used, exactly chop it upward (stems equally good equally all) equally good equally saute. The prosciutto adds a savory, meaty flavour but could easily suffer left out for a vegetarian meal. We like to convey this for dinner but it would build a nifty breakfast or brunch dish too.


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