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!
