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.Print
Kale and Mushroom Frittata
Pair this frittata with skillet potatoes and a green salad to “round off” the meal.
- 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)
- Preheat oven to 350 degrees
- Place oil in preheated large (10 inch) skillet on medium-low heat
- Melt ghee.
- Add onions and garlic to skillet and simmer for 5 minutes (do not burn).
- Tear kale into bite-sized pieces. Season with 1/4 tsp salt.
- Saute kale with mushrooms until tender (about 5 minutes)
- To large bowl add eggs, milk, oregano, pepper and remaining salt.
- Beat until fluffy
- Add egg mixture to skillet.
- Gently scatter tomatoes into egg mixture.
- Once eggs begin to firm up around side of pan a little, scatter with Italian seasoning and nutritional yeast flakes.
- Remove from stove top and bake for about 25 minutes until eggs are firm.
- Drizzle with herbed olive oil as desired.
Can really be eaten at any time of the day.