Have I ever told you how much I love the summer’s bounty of fresh greens? Between my CSA and my local farmer’s market, I am able to get some amazing fresh and local goodies. It really pushes me to do more with what I have on hand. It also prevents me from reaching for easy and quick processed foods. I love finding new ways to cook with fresh ingredients. I’ve been having some great results.
My mom taught me about frittatas on a visit when I first became a mother. She showed me how a frittata could be the answer to a fast and easy dinner. It comes together quickly and it’s a pretty forgiving dish – allowing you flexibility with ingredients.
I picked up some amazingly fresh kale at the market and I knew I wanted it to be used for a main dish. I didn’t want it relegated for a simple roasted side dish. I settled on this frittata which did not disappoint.
I chopped up some shallots and garlic and sautéed in olive oil along with some salt, red pepper flakes and fresh ground pepper. I then added some kale and cooked for another few minutes.
Next, I added some cut up baby bella mushrooms to the pan and sauteed a few more minutes.
I didn’t want to cook the greens and mushrooms too much. I wanted there to be some bite in the finished dish. I beat some eggs with some milk, salt and pepper in a small bowl and then added it to the pan.
I let the eggs set a little bit and then added spoons of goat cheese around the pan.
I then transferred the pan to the oven and broiled for a few minutes until set.
I served the frittata with a simple green salad. Delicious! This is perfect for any meal of the day!
- 1 tbsp. olive oil
- 2 tsp. sea salt
- 2 tsp. ground pepper
- 1 tsp. red pepper flakes
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 3 cups chopped kale
- 8 oz. baby bella mushrooms, quartered
- 6 eggs
- ¾ cup milk
- 1 tsp. sea salt
- 1 tsp. ground pepper
- 4 tbsp. goat cheese
- Heat olive oil in a large, oven-proof saute pan
- Saute the garlic and shallots for a few minutes
- Add in the chopped kale and cook for a few minutes.
- Add in the mushrooms and cook another 2 minutes.
- Mix up the eggs with the milk in a small bowl. Add in the spices.
- Pour the egg mixture in to the kale mixture and let set a bit.
- Spoon in the goat cheese around the frittata.
- Transfer the pan to the oven and broil for about 4-5 minutes, until completely set and the edges have browned a bit.
- Slice in to wedges and serve. Enjoy!