Kale and Mushroom Frittata

kale-and-mushroom-frittata

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.

Kale and Mushroom Frittata

Next, I added some cut up baby bella mushrooms to the pan and sauteed a few more minutes.

Kale and Mushroom Frittata

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.

kale-with-eggs

I let the eggs set a little bit and then added spoons of goat cheese around the pan.

Kale and Mushroom Frittata

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!

frittata-sliced

Kale and Mushroom Frittata
 
Author:
Recipe type: Brunch, Main Dish

Ingredients
  • 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

Instructions
  1. Heat olive oil in a large, oven-proof saute pan
  2. Saute the garlic and shallots for a few minutes
  3. Add in the chopped kale and cook for a few minutes.
  4. Add in the mushrooms and cook another 2 minutes.
  5. Mix up the eggs with the milk in a small bowl. Add in the spices.
  6. Pour the egg mixture in to the kale mixture and let set a bit.
  7. Spoon in the goat cheese around the frittata.
  8. Transfer the pan to the oven and broil for about 4-5 minutes, until completely set and the edges have browned a bit.
  9. Slice in to wedges and serve. Enjoy!

 

Italian Sausage and Lentils with Spinach and Mushrooms

I need to begin by telling you something. I just have to get it off my chest. This recipe came about by accident. It was a happy accident.

It was one of those nights where all of my well thought-out dinner plans were tossed out the window due to unforeseen circumstances. A rain storm, some traffic, a dying fridge. Everything contributed. Somehow though, things fell in to place.

I often keep some precooked protein as a starting block on hand. Be it tofu, seitan or some cooked beans. I had a few cups of cooked French Green Lentils. Further back on the fridge shelf, I noticed a package of Italian Sausage flavored Tofurky. Double score! I was doing better than I thought.

It being a chilly and rainy day, my older daughter had a special request for some lentil soup. While I patiently explained that I didn’t have time for soup making, I assured her that the lentils would work well for dinner and that dinner could be on the table in less than a half hour.

I began by sauteeing some onions and garlic in olive oil. I then added the faux sausage to brown. After, I added some sliced Baby Bella mushrooms along with the lentils and some herbs. It started to smell pretty good in my kitchen.

sausage-and-lentil-mixture

I then added some canned, diced tomatoes to the mix along with the spinach, and I was just about ready to serve.

My kids ate this over some mini-penne pasta, while I had it as-is. I hope you enjoy this dish as much as I did.

Lentils and Sausage over Pasta

 

Italian Sausage and Lentils with Spinach and Mushrooms
 
Author:
Recipe type: Main Course

Ingredients
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 1 package of Italian Sausage Tofurky or 1 pound of your favorite Italian Sausage, sliced
  • 8 oz. Baby Bella mushrooms, sliced
  • 2 cups cooked French green lentils
  • 8 oz. baby spinach
  • 2 tbsp basil, chopped
  • 1 tbsp. oregano, chopped
  • ½ tbsp. salt
  • 2 tsp. fresh ground pepper
  • 1 can diced tomatoes (I liked the kind flavored with garlic and basil)
  • additional salt and pepper to taste
  • 2 tsp. red pepper flakes (optional)

Instructions
  1. Heat up the saute pan for a few minutes. Add in the olive oil.
  2. Add in the onions and garlic and saute for a few minutes.
  3. Add in the sliced sausage and cook for about 5 minutes.
  4. Add in the mushrooms and cooked lentils. Cook for another 5 minutes, stirring until mushrooms have softened.
  5. Add in the canned diced tomatoes and the spices. Cook for two minutes.
  6. Stir in the spinach until wilted.
  7. Taste the mixture.
  8. Add in additional salt and pepper as needed.
  9. Enjoy!

 

 

 

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