Mushroom Frittata
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 entree.
Servings 4
Calories 240kcal
Ingredients
- 2 tbsp unsalted butter
- 8 oz. mushrooms sliced
- 1 shallot thinly sliced
- 1/2 tsp dried thyme
- 1 clove garlic minced
- 1 cup kale leaves packed / destemmed
- 8 large eggs
- 1/4 cup milk
- 1/2 tsp sea salt
- 1/4 tsp 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, shallots, and thyme, cooking until mushrooms are golden, about 8 minutes.
- Stir in garlic and kale, cooking until kale is wilted, approximately 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
Calories: 240kcal | Carbohydrates: 7g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 350mg | Sodium: 541mg | Potassium: 505mg | Fiber: 2g | Sugar: 4g | Vitamin A: 923IU | Vitamin C: 18mg | Calcium: 179mg | Iron: 2mg