Kale and Mushroom Frittata

kale and mushroom frittata

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


  • 1 dozen eggs (well beaten)
  • 1/3 cup water
  • 1 1/2 tbsp olive or vegetable oil
  • 2 1/2 cups kale (well rinsed)
  • 3 baby portabella mushrooms (sliced-stems removed)
  • 1/2 tbsp minced garlic
  • 1/2 cup thinly sliced red onions
  • 1/2 cup Italian canned (basil & oregano) tomatoes~chopped
  • 1/2 tsp dried oregano (I love the stuff)
  • 1/4 tsp salt
  • 1/8 tsp cracked black pepper
  • 1 cup sharp cheddar cheese (shredded)


  1. Preheat oven to 350 degrees
  2. Place oil in preheated large (10 inch) skillet on medium heat
  3. Tear kale into bite-sized pieces
  4. Saute kale with mushrooms until tender (about 5 minutes)
  5. Add onions and garlic to skillet
  6. In large bowl add salt, pepper, oregano and water to eggs
  7. Beat until fluffy
  8. Add eggs to skillet and allow to set
  9. Gently scatter tomatoes into egg mixture
  10. Once eggs begin to firm up around side of pan top with cheese
  11. Remove from stove top and bake for about 15 minutes until eggs are firm and cheese is melted


Can really be eaten at any time of the day.