Name: Kale and Mushroom Frittata
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 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

Description

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

Scale

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

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Instructions

Preheat the oven to 350°F.
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.
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.
Pour the egg mixture over the sautéed vegetables. Cook, undisturbed, for 2-3 minutes until edges are set.
Put the pan in the oven and bake for 15-20 minutes until eggs are set.
Top with remaining tablespoon of crumbled goat cheese. Serve warm and enjoy!