Portobello Mushroom & Goat Cheese Frittata (Bulk Cook) - Homemade Method

Step 1

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

Step 2

2)Slice the mushrooms and the Chard into 1 inch thick strips. Chop red onions into small cubes, about ½ inch.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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

Step 7

7)Whisk or blend the eggs and milk together. Pour egg mixture into pan with veggies.

Step 8

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

Step 9

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

Step 10

10)Cool slightly before cutting and serving.

Step 11

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