Kale and mushroom frittata
The kale in my garden is absolutely gorgeous in the early morning dew.
I’m so thrilled that the kale in my garden is producing enough at last to provide such a wealth of nutritious and delicious greens for our table! Growing kale this year hasn’t been a walk in the park, oh my, no! We had a bit of a hailstorm kerfuffle a couple of weeks ago which made mincemeat (figuratively speaking) of the kale, and just about when they were beginning to recover from that, I had quite an infestation of Small White cabbage moths, but I’ve dealt with that and the kale has recovered quite nicely.
Now I know that you don’t live under a rock, so you’ve heard how great for you kale is, but if you want to learn more, you can check out the post that I wrote about it. There are some great recipe ideas in there, too. Isn’t this fun? My linking to my other posts is just fun, and I hope it’s helpful to you.
If you don’t have kale in your garden, the good news is that because it is such a popular and awesome and trendy green at the moment, it’s fairly easy to find it at farmer’s markets and grocery stores. It’s worth looking for, because it’s an exceptionally nutritious veggie.
This frittata is a bit thin, but you can add a few more eggs to the recipe below if you like it thicker. It’s delicious either way!
So now, since I planted three varieties of kale–no! four!–in large quantities, I’ll have the pleasure of using kale in any way I can dream up for many months to come! Soups, smoothies, stir-fries, and more, all are great ways to use kale. But first, I made a wonderful frittata using shredded kale and fresh mushrooms and onions. Yum! Here’s the recipe for you:
- 2 Tb butter or olive oil, plus 1 Tb butter or oil
- 5 or 6 GOOD eggs
- 1/2 cup freshly grated Parmesan cheese
- salt and freshly ground black pepper, to taste
- Minced fresh parsley leaves for garnish
- 1/2 cup diced sweet onion
- 2 cups washed, shredded, and drained kale (remove center rib)
- 1 cup (or more!) sliced fresh mushrooms
- Preheat oven to 350.
- 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.)
- Beat together eggs, cheese, salt and pepper.
- Melt 2 Tb butter or oil in same skillet, and add egg mixture to the sauteed veg.
- Turn heat to medium-low and cook for about 10 minutes, until bottom is firm.
- 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!
There you go! This stirs together very quickly, and you can toss other veggies into it, too, if you feel like it: diced summer squash or zucchini, itty broccoli florets or whatever is your current favorite. I do love a meal that doesn’t require a zillion different pots and pans to make it, don’t you?
Have fun making your frittata!
19 thoughts on “Kale and mushroom frittata”
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Cool recipe!
How I wish I can harvest my own greens 🙁 This look so healthy! I may have to try it some day.
Do try it–it’s easy to grow kale!
Dinner- tonight! Thanks. (You ARE welcome to join us- even your whole tribe…)
Aww, Roy, how sweet of you! I wish I would have seen this YESTERDAY and we would have joined you, for sure! How did the frittata turn out?
I love kale! In fact, I have some in my refrigerator now. Thank you for sharing this yummy recipe. You are so fortunate to have your own garden. I live in Texas and it is way too hot to grow things in the summer. I’ll be checking out your other recipes, too!
Susan, you should be able to find kale at local farmer’s markets. It’s so easy to grow. I’m sorry that it’s not possible to grow a garden down there–there are a few veg that actually like the heat–tomatoes, peppers and corn come to mind. Have you ever tried any of them in a garden?
Sounds delicious. I’m not into egg dishes but if there are enough other ingredients I can usually get the egg part down. My hubby makes breakfast on the weekends so I’ll have to pass this on to him.
You really have green fingers, Amy! Must learn some secrets from you. Glad your kale is growing well!
Hi Amy, Know what you men about this years crop, what is weird though is I bought some with me from my garden when I moved and just said a prayer as I planted it – it survived the whole winter, but my new lot only just willing to show! 🙁 x
Cher,
I’m not sure why that is . . . transplant shock, perhaps??
A Frittata is such an all purpose dish. One dish is good, as our dishwasher is – me. We didn’t grow kale this year (long story involving animal pests) but knock on wood, our temporary fencing at our community garden seems to be working – plus GOOD eggs are $4.00 a dozen at the farmers market. Kale is on the list for next year. So: we make a lot of weekend omelets using any kind of veggie around, since I am on Weight Watchers (plus we substitute egg whites for some of the whole eggs) – it does work out and your recipe does sound yummy for a special treat (padding out with more veggies and serving with salsa).
Wow, Alana, $4.00 a dozen for good eggs. I’m going to appreciate my hens even more now. I’ve made this frittata with lots more veg, too. You can add whatever you like!
yummmmmmm… ~nik~
Your friftata looks great – thin or not. You can always cook it in a smaller pan to be less thin.
That’s true. Thanks for the suggestion, Alessa!
Oh now, this look absolutely wonderful, I miss mushrooms ( Caro is allergic) I will have a secret fix with this recipe !!
How can you go wrong with good eggs, mushrooms, and kale? It really is wonderful!
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