1 Tb olive oil
1 bunch swiss chard, stems removed and leaves sliced into ribbons
1 bunch of asparagus, tough ends removed and sliced into 2" pieces
4-5 mushrooms, thinly sliced
1 tsp salt
1/2 tsp herbes de provence
9 eggs + 3 egg yolks
1/4 cup heavy cream or half and half
1/2 cup gruyere cheese, grated
1/4 cup parmesan cheese, grated
2 Tb panko breadcrumbs
1 1/2 tsp salt
black pepper to taste
Preheat the oven to 325F.
Heat oil in a large (10") oven-proof skillet (I used cast-iron) over medium heat. Add the mushrooms, herbes de provence, and salt, and cook, stirring occasionally for 8 minutes or so. The mushrooms should be browned and the extra moisture evaporated.
While the mushrooms cook, whisk together the eggs, egg yolks, cream, salt, and pepper. Then stir in the breadcrumbs and grated cheese.
Once the mushrooms are browned, add the asparagus and swiss chard to the pan, stirring for 3-5 minutes until the swiss chard has just wilted.
Pour the egg mixture over the vegetables, stirring to combine. If you need to, shake the pan a bit or carefully tilt it to make sure that the eggs settle all around the vegetables.
Smooth the top of the frittata with your wooden spoon, and then place it in the oven. Bake for 20-25 minutes, until the eggs are set and cooked through.
Remove from the oven when done, and let cool for a few minutes before serving. Serve sprinkled with a little pinch of grated parmesan if desired.