Kale and Mushroom Frittata
Author: Hindy Garfinkel
Recipe type: Brunch, Main Dish
- 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!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2013/07/kale-and-mushroom-frittata.html
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