kale and mushroom frittata

Kale and Mushroom Frittata

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 kale and mushroom frittata

Recently I was looking through my fridge and trying to figure out what to cook. The idea of a frittata hit me because they are quick and easy to prepare. They are also a good way to use up leftover veggies and meat in your kitchen. Here is my recipe for a kale and mushroom frittata. This frittata would make a great addition to any brunch menu. With these tasty portabella mushrooms , I  promise that you won’t miss the meat.

Below is the printable recipe for your convenience.


Kale and Mushroom Frittata

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Pair this frittata with skillet potatoes and a green salad to “round off” the meal.

  • Author: Lisa
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6-8 1x


  • 1 dozen eggs
  • 1/4 cup unsweetened almond or macadamia milk
  • 2 1/2 cups kale (rinsed, center ribs removed)
  • 1/2 cup mixed mushrooms-chopped (use a combination of shiitake, porcini & oyster mushrooms if you can find them. Otherwise use what you have on hand)
  • 1 Roma tomato (chopped)
  • 1 1/2 tbsp ghee
  • 1 tbsp fresh oregano
  • 1 tsp dry Italian seasoning
  • 2  cloves garlic (minced)
  • 1/2 cup red onions (chopped)
  • 1/2 tsp dried oregano (I love the stuff)
  • 1/2 tsp salt (divided)
  • 1/8 tsp cracked black pepper
  • 1/4 tsp nutritional yeast flakes
  • herbed olive oil for drizzle and additional fine sea salt to taste (optional)


  1. Preheat oven to 350 degrees
  2. Place oil in preheated large (10 inch) skillet on medium-low heat
  3. Melt ghee.
  4. Add onions and garlic to skillet and simmer for 5 minutes (do not burn).
  5. Tear kale into bite-sized pieces. Season with 1/4 tsp salt.
  6. Saute kale with mushrooms until tender (about 5 minutes)
  7. To large bowl add eggs, milk, oregano, pepper and remaining salt.
  8. Beat until fluffy
  9. Add egg mixture to skillet.
  10. Gently scatter tomatoes into egg mixture.
  11. Once eggs begin to firm up around side of pan a little,  scatter with Italian seasoning and nutritional yeast flakes.
  12. Remove from stove top and bake for about 25 minutes until eggs are firm.
  13. Drizzle with herbed olive oil as desired.


Can really be eaten at any time of the day.

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  • Comments ( 10 )

  • avatar
    Erica {let why lead}

    I’m impressed you have kale in your fridge! My husband is always wanting me to buy it, but I’m not really sure what to do with it. Thanks for the idea!

    Thinking of you, btw, with the upcoming birth! Best wishes!

    • avatar

      Believe it or not, kale is a staple at our house. We like to juice it and I sometimes serve it as a side. Of course when it is juiced, I add it to sweeter items like carrots and apples. The sauteed kale recipe is here: https://thedomesticlifestylist.com/2012/03/19/recipe-and-dream/. Make sure you soak it really well in water first. There always tends to me a lot of dirt and grit. It tastes great in this frittata too. I hope that you get to try it. Thanks for thinking of me Erica! I can feel the “love” through my computer screen.

  • avatar

    Thanks for the recipe! It’s vegetarian June at our house – perfect time to try this one!

    • avatar

      Hi Amy! I have heard of “meatless Monday”, but making a whole month vegetarian in a meat-eating household is certainly intriguing. Would definitely help cut food costs.

  • avatar

    Thanks for the recipe. I will try it for our meatless Monday. Sounds like a great way to introduce kale to my children. How much kale do you use in your juice recipe?

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