Mushroom Frittata
This mushroom frittata is a fun breakfast or brunch recipe that's made with eggs, mushrooms and kale. It's vegetarian, hearty and easily customizable
Servings: 4 servings
Equipment
Ingredients
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1 shallot thinly sliced
- ½ teaspoon dried thyme
- 1 garlic clove minced
- 1 cup kale leaves destemmed
- 8 eggs
- ¼ cup 2% milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Grated Parmesan cheese
- Parsley chopped, for garnish
Instructions
- Preheat the oven to 425°F.
- In an oven safe skillet over medium heat, melt the butter. Add the mushrooms, shallots and thyme and cook, stirring occasionally until the mushrooms brown, about 8 minutes.
- Add the garlic and kale and cook until the kale wilts, about 2 more minutes.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the eggs on top of the vegetables and cook until the edges of the eggs begin to set.
- Sprinkle with parmesan cheese and transfer the skillet to the preheated oven. Cook until the eggs are no longer jiggly in the center and the edges are golden brown, 10-12 minutes.
- Sprinkle more parmesan cheese and allow the frittata 5 minutes to rest before slicing and serving.
Notes
My Top Tip: Whisk your eggs immediately before cooking. If you whisk the eggs with milk, salt, and pepper and leave it idle for too long, it may become watery.
Storage: Store any leftovers in an airtight container for 4-5 days in the fridge. You can transfer leftovers to an airtight container or wrap them in plastic wrap or foil. When you're ready to eat, reheat your eggs in a 325ºF oven until warmed through. (The microwave works too, but I prefer the oven for best results!).
Freezing: You can freeze this mushroom frittata for up to 3 months. Wrap it tightly with plastic wrap and foil, or place it in an airtight container or freezer bag before freezing, then thaw overnight in the fridge when you're ready to eat.
Nutrition
Calories: 234kcal | Carbohydrates: 6g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 349mg | Sodium: 590mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2398IU | Vitamin C: 18mg | Calcium: 175mg | Iron: 2mg
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