Kale and mushroom frittata
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Cook time: 
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Serves: 4
Pairing kale with onions, sauteed mushrooms, eggs and cheese is a no-brainer, and is delicious, to boot! Here's how to make this incredibly easy dish, which I serve with a good crusty bread and a green salad.
  • 2 Tb butter or olive oil, plus 1 Tb butter or oil
  • 5 or 6 GOOD eggs
  • ½ cup freshly grated Parmesan cheese
  • salt and freshly ground black pepper, to taste
  • Minced fresh parsley leaves for garnish
  • ½ cup diced sweet onion
  • 2 cups washed, shredded, and drained kale (remove center rib)
  • 1 cup (or more!) sliced fresh mushrooms
  1. Preheat oven to 350.
  2. First, saute kale, onions, and 'shrooms in the 1 Tb butter or oil, 5 to 10 minutes, in an oven-safe skillet. (Cast-iron is my choice.)
  3. Beat together eggs, cheese, salt and pepper.
  4. Melt 2 Tb butter or oil in same skillet, and add egg mixture to the sauteed veg.
  5. Turn heat to medium-low and cook for about 10 minutes, until bottom is firm.
  6. Transfer your skillet to the oven and bake, checking every 5 minutes or so, just until the top of the frittata is no longer runny, 10 to 15 minutes more. Garnish with chopped parsley and more parmesan cheese. Enjoy!
Recipe by vomitingchicken.com at http://vomitingchicken.com/kale-and-mushroom-frittata/