Serves 4 to 6.
Note: Kefir can be found at many supermarkets and at natural foods stores. From "Vibrant Food," by Kimberley Kasselbrink.
• 8 oz. assorted mushrooms, such as chanterelle or cremini
• 10 eggs, beaten
• 1/4 c. kefir or buttermilk (see Note)
• 4 oz. soft, fresh goat cheese, crumbled
• 1 tbsp. chopped fresh thyme, plus more for garnish
• 1/2 tsp. fine sea salt
• Freshly ground black pepper
• 2 tbsp. unsalted butter, divided
• 1 c. coarsely chopped broccoli
• 1 c. loosely packed baby chard leaves, plus more for garnish
Directions
Preheat oven to 375 degrees.
Clean 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 large mixing bowl, whisk 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 butter. When frothy, add mushrooms and stir. Sauté them until soft and cooked through, 8 to 10 minutes. Remove mushrooms from pan and set aside.
In same pan, add remaining 1 tablespoon butter along with the broccoli and sauté. After 2 or 3 minutes, add baby chard. Stir until greens are just soft, 1 or 2 minutes more. Add mushrooms and egg mixture to pan, and stir to incorporate everything. Keep frittata over medium-low heat until edges begin to firm, 10 to 12 minutes.
Transfer skillet to oven to finish cooking, about 10 minutes more, until eggs are set and golden brown at edges. Remove frittata from oven and set aside to cool for about 5 minutes.
Garnish with a handful of chopped greens and thyme. Serve warm.
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