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.


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!


Kale and Mushroom Frittata
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
  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!


About Hindy Garfinkel


  1. Neomi Gniwisch says

    Lovely recipe ! 🙂

  2. Yum! What a great way to get KALE IN! 🙂

  3. melindakitchentested says

    I am sooooo making this during the 9 days. I will try it with feta since I don’t like goat cheese 🙂

  4. Jamie Geller says

    looks delish! I so love frittatas and LOVE kale – very inspiring!

  5. LilMissCakes says

    This looks fabulous! I love making frittatas, this one looks yummy. Also loving your site makeover!

  6. Alison @ Alibabka says

    Frittatas are amazing and so great for the 9 days!

  7. making my 9 days menu now, so this recipe will definitely come in handy!

  8. Chanie@BusyInBrooklyn says

    I love how healthy this is – packed full of greens. You make me want to sign up for a CSA.

  9. Shoshana Ohriner says

    This looks so great! I like to make fritattas for breakfast on shabbat and this version looks like one I will have to try soon.

  10. Liz Boyle says

    Soooooooooo good!

  11. Liz Boyle says

    Even my husband loved it!

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