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This easy kale mushroom frittata is filled with sautéed onion, slices of mushrooms, dark leafy greens, and tons of flavor! It makes a great breakfast or brunch meal, but it also works for lunch or even dinner! It can be made ahead of time and is adaptable to include your favorite ingredients!

 

Slice of kale mushroom frittata on a plate with bacon.

 

If you’re looking for new healthy breakfast inspiration, look no further because we have you covered with this high-protein kale mushroom frittata! Nutrient-rich and so easy to make, the whole family will love this meal.

Frittatas are one of my favorite breakfasts! They come together in no time at all and I love that you can fill them with all of your favorite ingredients. This is ready in just about 30 minutes for a balanced breakfast, lunch or dinner that you’ll definitely want to add to your regular meal rotation!

 

Why you’ll love this recipe:

  • Great for meal prep: We like to make this over the weekend, and then enjoy leftovers for a quick breakfast during the week.
  • Fits a variety of diets: This is dairy free, gluten free, vegetarian, paleo and Whole30 compliment. 
  • Versatile: You can easily add in your favorite vegetables or even breakfast sausage and cheese. 
  • Satisfying: This dairy free frittata with kale is loaded with nutrients and it’s a good source of protein, too! You will stay fueled for hours!

 

Frittata with kale in a large cast iron skillet.

 

Ingredients needed

This delicious frittata with kale recipe is made with simple ingredients that you probably already have in your kitchen. Since there’s no crust, it’s light and packed with protein. Here’s what you’ll need:

  • Kale: Loaded with vitamins and minerals, finely chopped kale adds tons of great nutrition to this dish.
  • Onion: Provides delicious savory flavor.
  • Mushrooms: Sliced and sautéed, mushrooms add an earthy, meaty taste.  
  • Extra virgin olive oil: For cooking the veggies and ensuring the kale frittata doesn’t stick to the pan.
  • Eggs: You’ll need 12 eggs for the base of the filling. If available, we recommend farm fresh eggs for extra flavor and nutrients.
  • Seasonings: The only seasonings needed to bring out delicious flavor are sea salt and ground black pepper. Add red pepper flakes, if you’d like a little extra heat.

 

How to make this recipe

  1. Sauté onions: Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and cook until softened, about 3-4 minutes.
  2. Cook mushrooms: Add sliced mushrooms to the skillet and sauté until they release their moisture and become golden brown, approximately 5-7 minutes.
  3. Cook kale: Stir in the finely chopped kale and cook until wilted, about 2-3 minutes. You may have to do this in two batches.
  4. Add seasoning and oil: Sprinkle the vegetable mixture with sea salt, ground black pepper, and red pepper flakes (if using). Mix well to evenly distribute the seasonings. Add ¼ cup of the extra virgin olive oil to help prevent the frittata from sticking to the pan.
  5. Stir in the eggs: In a large bowl, whisk the eggs until well combined and frothy. Pour the whisked eggs over the sautéed vegetables in the skillet. Gently swirl the skillet to ensure an even distribution of the eggs. Allow the eggs to set around the edges, but keep the center slightly runny, cooking for about 5 minutes.
  6. Bake: Place the skillet in the preheated oven. Bake for 5-7 minutes or until the frittata is set in the center and the edges are set and lightly golden brown. Ensure the frittata is fully cooked by inserting a knife or toothpick into the center. It should come out clean without any runny egg. If you prefer a golden top, switch your oven to broil for the last 2-3 minutes, keeping a close eye to prevent burning.
  7. Cool: Carefully remove the skillet from the oven using oven mitts. Allow the frittata to cool slightly before slicing. Serve warm directly from the skillet or transfer to a serving plate.
  8. Serve: Slice the frittata into wedges and serve as a delightful breakfast or brunch. Garnish with micro-greens or fresh herbs if desired, or pair it with a side salad, bacon or turkey bacon for a complete meal.

 

Serving of kale mushroom frittata on a white plate.

 

Substitutions and variations

Similar to a kale omelette, this kale mushroom frittata recipe is simple to make and easy to customize with your favorite ingredients. Here’s some options:

  • Add your favorite cheese: You can make this cheesy by sprinkling in any shredded cheese such as Swiss, Gruyere, mozzarella or cheddar cheese. 
  • Add meat: Mixing in cooked ground sausage or crispy bacon will increase the protein even more, and add delicious flavor!
  • Leafy greens: If you’re not a fan of kale, feel free to use any dark leafy green like chard, collards, or spinach.
  • Change up the onion: Sautéed leeks or shallots would be a great substitute for the onion.
  • Mushrooms: Use any kind of mushrooms or sub with another cooked vegetable like diced bell pepper or broccoli.
  • Seasonings: Add a dash of paprika or Italian seasoning for a new flavor.

 

Tips/FAQs

  • Best pan to use: We recommend using a well seasoned cast iron or oven-safe non-stick skillet. Stainless steel is possible but the egg is more likely to stick.
  • Pre-cook veggies: You definitely want to sauté the onions and mushrooms or any other vegetables that you’ll be adding to the dish, otherwise they’ll leach water if they cook in the egg mixture and they will make your frittata watery.
  • Cooking tip: To cook through either turn on your oven and cook for about 5 minutes until the top is golden brown and set OR, cook on the skillet until mostly set on top, place a large plate on top of the frittata, flip the entire thing, and flip it back into the skillet to briefly cook the top for about a minute over medium-high heat.

 

Storing/freezing/reheating

Have leftovers? Good news, frittatas store really well, and can be enjoyed days later! You can tightly cover your pan with plastic wrap or transfer to an airtight container. It will stay good for up to 4 days in the fridge. You can also freeze your frittata for up to 2-3 months. To freeze, wrap in plastic wrap or foil and then place in a freezer bag.

Reheat individual slices in the microwave, or the entire frittata in the oven for 10-15 minutes at 350 degrees Fahrenheit.

 

Egg bake served with microgreens and bacon.

 

Other breakfast recipes you’ll love

 

 

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Slice of kale mushroom frittata on a plate with bacon.

Easy Kale Mushroom Frittata

  • Author: Alanna
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x
  • Category: Breakfast
  • Method: Stovetop, Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

This easy kale mushroom frittata is filled with sautéed onion, slices of mushrooms, dark leafy greens, and tons of great flavor! It makes a great breakfast or brunch meal, but it also works for lunch or even dinner! It can be made ahead of time and is adaptable to include your favorite ingredients!


Ingredients

Scale

1 bunch kale, finely chopped

1 medium onion, sliced

8 oz mushrooms, sliced

1/4 cup + 2 tablespoons, extra virgin olive oil

12 eggs, whisked

3/4 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon red pepper flakes, optional


Instructions

  1. Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and cook until softened, about 3-4 minutes.
  2. Add sliced mushrooms to the skillet and sauté until they release their moisture and become golden brown, approximately 5-7 minutes.
  3. Stir in the finely chopped kale and cook until wilted, about 2-3 minutes. You may have to do this in two batches.
  4. Sprinkle the vegetable mixture with sea salt, ground black pepper, and red pepper flakes (if using). Mix well to evenly distribute the seasonings. Add ¼ cup of the extra virgin olive oil to help prevent the frittata from sticking to the pan.
  5. In a large bowl, whisk the eggs until well combined and frothy. Pour the whisked eggs over the sautéed vegetables in the skillet. Gently swirl the skillet to ensure an even distribution of the eggs. Allow the eggs to set around the edges, but keep the center slightly runny, cooking for about 5 minutes.
  6. Place the skillet in the preheated oven. Bake for 5-7 minutes or until the frittata is set in the center and the edges are set and lightly golden brown. Ensure the frittata is fully cooked by inserting a knife or toothpick into the center. It should come out clean without any runny egg. If you prefer a golden top, switch your oven to broil for the last 2-3 minutes, keeping a close eye to prevent burning.
  7. Carefully remove the skillet from the oven using oven mitts. Allow the frittata to cool slightly before slicing. Serve warm directly from the skillet or transfer to a serving plate.
  8. Slice the frittata into wedges and serve as a delightful breakfast or brunch. Garnish with microgreens or fresh herbs if desired, or pair it with a side salad, bacon or turkey bacon for a complete meal.

Notes

Store leftovers tightly covered with plastic wrap in the pan or transfer them to an airtight container. They will stay good for up to 4 days in the fridge. You can also freeze your frittata for up to 2-3 months. To freeze, wrap in plastic wrap or foil and then place in a freezer bag.

Reheat individual slices in the microwave, or the entire frittata in the oven for 10-15 minutes at 350 degrees Fahrenheit.

Keywords: Kale Mushroom Frittata recipe, dairy free frittata, kale omelette

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