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© Meredith Corporation. All rights reserved. Used with permission.
Preheat broiler. Heat oil in a broiler-proof medium nonstick skillet over medium heat. Add mushrooms to pan; cook for 3 minutes, stirring occasionally. Add chard (or spinach) and shallot. Cook about 5 minutes or until mushrooms and greens are tender, stirring occasionally.
Meanwhile, in a medium bowl, whisk together eggs, egg whites, rosemary, pepper and salt. Pour egg mixture over vegetables in pan; cook over medium heat. As mixture sets, run a spatula around edge of pan, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set and surface is just slightly moist.
Sprinkle with olives; top with Parmesan. Broil about 4 inches from the heat for about 2 minutes or until top is lightly browned and center is set. Let stand for 5 minutes before serving.