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Mushroom Kale and Parmesan Frittata Recipe

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This Mushroom Frittata is a delicious and healthy breakfast or brunch option featuring sautéed mushrooms, shallots, kale, and a blend of eggs with Parmesan cheese. Cooked first on the stovetop and then baked to perfection in the oven, this frittata offers a flavorful and satisfying meal in just 30 minutes.

Ingredients

Vegetables

  • 8 ounces mushrooms, sliced
  • 1 shallot, thinly sliced
  • 1 cup kale leaves, destemmed
  • 1 garlic clove, minced

Egg Mixture

  • 8 eggs
  • ¼ cup 2% milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Others

  • 2 tablespoons butter
  • ½ teaspoon dried thyme
  • ¼ cup grated Parmesan cheese
  • Parsley, chopped, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the frittata.
  2. Sauté Vegetables: In an oven-safe skillet over medium heat, melt the butter. Add sliced mushrooms, shallots, and dried thyme. Cook, stirring occasionally, until the mushrooms brown and the shallots soften, about 8 minutes.
  3. Add Garlic and Kale: Stir in the minced garlic and kale leaves. Continue cooking until the kale wilts, approximately 2 minutes.
  4. Prepare Egg Mixture: In a large bowl, whisk together the eggs, 2% milk, salt, and black pepper until combined.
  5. Cook Eggs with Vegetables: Pour the egg mixture over the sautéed vegetables in the skillet. Cook on the stovetop until the edges of the eggs start to set.
  6. Add Cheese and Bake: Sprinkle the grated Parmesan cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set, no longer jiggly in the center, and the edges are golden brown.
  7. Rest and Serve: Remove the frittata from the oven, sprinkle additional Parmesan cheese if desired, and let it rest for 5 minutes. Garnish with chopped parsley, slice, and serve warm.

Notes

  • Use an oven-safe skillet to easily transfer from stovetop to oven.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives and omit the Parmesan cheese or use a vegan cheese.
  • You can add other vegetables like bell peppers or spinach as desired.
  • The frittata can be served warm or at room temperature.
  • Leftovers can be refrigerated for up to 3 days and reheated gently before serving.

Find it online: https://simpleplatter.com/mushroom-kale-and-parmesan-frittata-recipe/