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Kale and Mushroom Frittata

Kale and Mushroom Frittata

  • Author: Nicole | Fresh Apron
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


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!


  • 6 large eggs
  • 2 egg whites
  • 1/3 cup milk
  • 1/4 cup finely shredded parmesan cheese
  • 1/4 cup crumbled goat cheese
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon shallot, finely chopped
  • 1 clove garlic, minced
  • 6 ounces baby bella mushrooms, sliced
  • 1 cup kale, chopped with tough stalks removed
  • sea salt and fresh cracked pepper, to taste


  1. Preheat oven to 350°.
  2. 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.
  3. Heat oil in a 10" oven-safe skillet over medium heat. Add garlic and shallot. Cook for 30 seconds to one minute until fragrant. Add the mushrooms and cook for another 4-5 minutes, stirring occasionally, until lightly browned and tender. Stir in the kale and cook for 1-2 minutes until softened and wilted. Spread out the vegetables evenly in the pan.
  4. Pour the egg mixture over the sautéed vegetables. Cook, undisturbed, for 2-3 minutes until edges are set.
  5. Put the pan in the oven and bake for 15-20 minutes until eggs are set.
  6. Top with remaining tablespoon of crumbled goat cheese. Serve warm and enjoy!


To store: Refrigerate in an airtight container for up to 3-4 days.