Kale and Mushroom Frittata

This Kale and Mushroom Frittata is the perfect one pan brunch dish that's full of flavor. Not a fan of savory breakfast food? Make this for an easy weeknight dinner!

Ingredients

The great thing about egg frittatas is that they're very customizable. You can use your favorite vegetables, cheese, and herbs to make it your own. Here are some ingredient notes for a Kale and Mushroom Frittata.

Mushrooms: Baby Bella Mushrooms give the best flavor, however you can also use White Button Mushrooms. Cut them into slices.

Kale: Fresh kale, chopped with tough stalks removed. You could also substitute spinach if you prefer.

Shallot and Garlic: Finely chopped shallot and minced garlic give the frittata delicious flavor.

Eggs: The main ingredient of this breakfast dish is eggs! 6 large eggs and 2 egg whites. Adding in a few egg whites lightens it up.

Milk: I like to use 1% or 2% milk, but you can use whatever your preferred type of milk is, including unsweetened almond milk. (I like Organic Valley Lowfat 1% Milk)

Cheese: Both freshly grated parmesan cheese and crumbled goat cheese. The nutty and tangy flavors of parmesan pairs perfectly with the earthy mushroom flavor. The creamy mild goat cheese rounds it all out.

Olive Oil: Extra Virgin Olive Oil to sauté the vegetables.

Salt and Pepper: Season with sea salt and fresh cracked pepper to taste.

Step-By-Step Instructions

This Mushroom and Kale Frittata is easily made in just one oven-safe pan. All you have to do is sauté the vegetables, add the egg mixture, then bake!

1. Prepare. Preheat the oven to 350°. In a medium bowl, whisk together the eggs, egg whites, milk, parmesan cheese, and crumbled goat cheese, reserving 1 tablespoon of goat cheese for serving. Season with salt and pepper. Set aside.
2. Sauté the veggies. Heat oil in a 10" oven proof skillet over medium heat. Add the garlic and shallot. Cook for 30 seconds to one minute until fragrant. Add the mushrooms and cook for another 4-5 minutes until lightly browned and tender. Stir in the kale and cook for 1-2 minutes until softened and slightly wilted. Spread out the vegetables evenly in the pan.
3. Add the eggs. Pour the egg mixture over the the sautéed vegetables. Cook, undisturbed, for 2-3 minutes until edges are set.
4. Bake. Put the pan in the oven and bake for 15-20 minutes until eggs are set.
5. Serve. Top with remaining tablespoon of crumbled goat cheese. Serve warm and enjoy!

Variations

Want to change this recipe up a bit? Here are some variations to customize the Kale and Mushroom Frittata.

• Swap out the kale for baby spinach.
• Add diced roma or cherry tomatoes.
• Give it a little kick with some crushed red pepper.
• Use a variety of your favorite mushrooms for some added depth of flavor.
• Mix in some fresh chopped herbs to the egg mixture.

Serving Suggestions

My favorite way to serve this frittata is for breakfast or brunch, but here are some other ways to serve it.

• This mushroom frittata makes a great holiday brunch recipe.
• Make this to meal prep for breakfast or lunch for the week. Reheat individual slices in the microwave or a warm oven.
• Serve with a side salad for an easy weeknight dinner.

Store in an airtight container for 3-4 days in the refrigerator.

More Favorite Breakfast and Brunch Recipes

Looking for more recipes to serve for that morning meal? Check out some reader favorites.

• Garlic Rosemary Roasted Potatoes
• Chocolate Chip Pumpkin Bread
• Apple Arugula Salad with Maple Vinaigrette
• Summer Berry Baked Oatmeal
• Zucchini Muffins
• Peach and Heirloom Tomato Caprese with Prosciutto

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