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!

Kale and Mushroom Frittata

 

Save Print

Author: Hindy Garfinkel

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!

3.2.1753