A simple egg dish with a taste that is anything but, this Mushroom Frittata mixes mushrooms (naturally), kale, and Parmesan for a savory yet healthy breakfast entrée.
Frittatas are what happened when I got a little tired of making omelets. (Was I young and restless? Yes. Yes, I was.) Omelets are amazing and easy and tasty and all the other things, but there comes a time when you want to push yourself as a chef. For me, “pushing myself” meant exploring frittatas. Often described as “Italian omelets” (although they aren’t exclusive to Italian cooking—similar dishes include the Spanish tortilla and the Persian kuku) or “open-faced omelets,” frittatas can be a delicious way to incorporate more vegetables into your meals.
At first, I stuck to the basics, but it didn’t take long before I felt the urge to get creative. I wanted to try something new, so I started experimenting with the basic frittata recipe I was originally introduced to. For me, “experimenting” meant adding mushrooms.
The fun part? Finding your favorite mushrooms! There are so many varieties to play with—some are meaty and earthy, while others have a slight sweetness to them. So go ahead and discover which ones make your perfect frittata.
Is This Mushroom Frittata Healthy?
There are a lot of nutritious ingredients involved here. For starters, the eggs are a great source of protein. Another big player, the mushrooms, deliver B vitamins, selenium, and potassium, while kale is rich in vitamins A, C, and K, along with minerals like calcium and magnesium. This recipe is suitable for Mediterranean, low-carb/keto (use half-and-half instead of milk), and gluten-free diets.
What Type of Mushroom Should I Use?
Before you grab that carton of white button mushrooms, consider these options, each with its own unique set of characteristics:
Cremini: Also known as baby bella mushrooms, a decidedly cuter name. Slightly firmer with a more pronounced flavor than your typical white button.
Portobello: You know these. They’re so large and meaty, they replace the meat patties in veggie burgers. Their flavor is as robust as their girth, with their texture so substantial, you’ll want to chop them up into little bits if you use these in your frittata.
Chanterelle: Even their name sounds gourmet. They’re delicate, fruity, and elegant. If you want to make a classy mushroom frittata, try including chanterelles.
Shiitake: Similar to portobellos in that they’re meaty and earthy. And, as you would with portobellos, you’ll want to chop them up into little bits.
How Do I Store Leftovers?
Let the frittata cool completely, then store it in an airtight container in the fridge for up to 3 days. You can also freeze it by wrapping pieces first in plastic, then in aluminum foil (or you can put it all in an airtight container). It should last for up to 3 months.
Serving Suggestions
If you want to have more fun with frittatas, there are plenty of delicious variations to try! Ham And Cheese Mini Frittatas are bite-sized and easy to customize. This Potato Frittata is hearty and comforting, and this Baked Frittata skips the stovetop for an easy twist.
For a complete meal, frittatas pair perfectly with a fresh salad. Try enjoying Spring Salad, Cucumber And Tomato Salad, or Mediterranean Salad along with your frittata.
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces mushrooms sliced
- 1 shallot thinly sliced
- 1/2 teaspoon dried thyme
- 1 clove garlic minced
- 1 cup kale leaves packed / destemmed
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Preheat your oven to 425°F.
- Melt butter in an oven-safe skillet over medium heat. Add mushrooms, shallot, and thyme, cooking until mushrooms are golden, about 8 minutes.
- Stir in garlic and kale, cooking until kale is wilted, about 2 minutes.
- Whisk eggs, milk, salt, and pepper in a bowl. Pour over the vegetables in the skillet, cooking until the eggs set at the edges.
- Sprinkle Parmesan cheese over the frittata and bake in the oven until the center is set and edges are golden, 10-12 minutes.
- Garnish with additional Parmesan and parsley, then let the frittata rest for 5 minutes before slicing and serving. DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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