I woke up this morning feeling like baking. One of my favorite brunch dishes is the wonderfully delicious Frittata. I love them because they’re essentially a glorified Omelet that can be enjoyed any time of day.
I’ve NEVER tried Kale before… I know can you believe it?
I purchased a big bag of Kale Greens in an effort to incorporate more green leafy veggies to my diet. Anywhoo, I love a good Spinach Frittata so, why not try a Kale Frittata?
With that being said…
1/4 cup olive oil
8 ounces mushrooms (such as cremini and shiitake), halved or sliced if large
Kosher Salt and Black Pepper
2 small shallots, chopped
8 large eggs
1/2 cup Milk
4 ounces Cheddar, shredded (1 cup)
2 ounces Parmesan, shredded (½ cup)
1/2 small bunch lacinato kale, stems discarded and leaves sliced (about 4 cups)
How to Make It
Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the shallots. Cook, tossing frequently, until the shallots are tender, 2 to 3 minutes. Transfer to a plate. Reserve the skillet.
Whisk the eggs, Milk, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Whisk in the Cheddar and half the Parmesan. Toss the kale with 1 tablespoon of the remaining oil.
Heat the remaining 1 tablespoon of oil in the reserved skillet over medium heat. Add the egg mixture to the skillet, followed by the mushrooms, the kale, and the remaining Parmesan. Cook until the frittata is set just around the edge, 2 to 3 minutes.
Transfer the skillet to oven and bake until the frittata is just set, 20 to 24 minutes. Slide onto a plate to serve
Yummmm! This came out so perfect and delicious!
Please feel free to stop by often to see what new thing I’m doing or cooking 😉
Until Next Time…