This Oven Baked Frittata is full of mushrooms, parmigiano reggiano, fresh herbs and swiss chard. Accompanied by a green salad dotted with roasted sweet potatoes and red pearl onions it’s a great vegetarian, low carb brunch that can satisfy a crowd.
I served this exact menu at my daughter’s birthday brunch, also known as The Day My Nine-Year-Old Daughter Became a Mom. Which I guess makes me a grandma. To a Hatchimal.
If you aren’t familiar with Hatchimals they were THE toy of choice this past holiday season. The Cabbage Patch Dolls of today. And only my mother, Midas Touch Mama, would be the one who could actually score one for my daughter.
And I have to admit. I’m glad she did.
I’m not normally a fan of toys that make noise with no volume control button but this little guy? He’s super fetching.
So the toy itself is a little furry creature but it comes encased in an egg-like structure from which it has to set itself free. It literally pecks with its beak from the inside until it breaks out. It’s a weirdly touching and highly entertaining process. And had I tried to serve a brunch menu that required a significant dose of my attention, I would have missed the whole thing!
And, I’m telling you, I would’ve been sad to miss Sprout’s birth. These things don’t happen every day.
Oven Baked Frittata Recipe For A Crowd
This brunch menu is 100% vegetarian and gluten free (unless you serve it with baguette which I can’t say is a bad idea.) I recommend my Sumac Tahini Dressing for the salad. The oven baked frittata along with the salad feeds twelve people easily. Twelve people you don’t see everyday soooo…eat healthy and frolic on, my friends.
- 1 6 oz package red pearl onions , peeled
- 1 medium sweet potato , peeled and cut into 1/2 inch chunks
- 3 cups mixed greens , washed and spun dry
- 1 cup baby arugula , washed and spun dry
- 2 medium celery stalks , sliced thinly crosswise
- 1 medium cucumber , peeled and chopped
- 1 cup your favorite olives , I used castelvetrano
- 20 leaves fresh sage
- 4 cloves garlic , minced
- 1 lb baby bella mushrooms , cleaned, stemmed and sliced
- 1 bunch swiss chard (stems OK, too) , washed and chopped
- 18 large eggs
- 1/2 cup whole milk
- 1/2 cup grated parmigiano reggiano , heaping (be generous)
- fresh chives , to garnish
Preheat oven to 400° F
Coat pearl onions and sweet potatoes with olive oil and dust with salt and pepper.
Arrange in a single layer on a baking sheet and roast for 25 minutes. During this time you can prepare the veggies for the frittata.
Remove roasted onions and sweet potatoes from the oven and let cool to room temperature.
Preheat oven to 350° F.
- Grease a 9 x 13 baking dish with oil or butter.
In your largest skillet, over medium heat, lightly fry the sage leaves in olive oil. Remove to a paper towel lined plate and let cool.
In same skillet, adding a little olive oil if necessary, add the garlic and sautée until fragrant.
Add mushrooms. Sautée until they pass the point of giving off moisture and just start to stick to the pan a little.
Add swiss chard. Sautée until wilted. This doesn't take long. Remove skillet from heat.
- Combine eggs and milk in a large mixing bowl and beat until well combined.
Distribute cooked mushrooms and swiss chard on the bottom of your baking dish.
Pour egg and milk over the vegetables.
Crinkle the fried sage over the top, try to distribute evenly.
Sprinkle half the parmigiano reggiano on top.
Bake for 20 minutes.
Spread the other half of the cheese on top.
Bake until cooked through, about another 15 minutes. Finish assembling the salad during this time.
Let sit for 5 minutes. Serve warm with the salad.
- Frittata will rise while baking and may start resembling the Hunchback of Notre Dame. It'll settle as it cools.
- I highly recommend serving the salad with my Sumac Tahini Dressing.
- You can roast the veggies for the salad and sautée the mushrooms and swiss chard for the frittata earlier in the day to lighten your workload once your guests arrive.