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
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
- 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.
- Add sliced mushrooms to the skillet and sauté until they release their moisture and become golden brown, approximately 5-7 minutes.
- Stir in the finely chopped kale and cook until wilted, about 2-3 minutes. You may have to do this in two batches.
- 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.
- 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.
- 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.
- 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.
- 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.