Ingredients
Main Ingredients
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 shallot, thinly sliced
- ½ teaspoon dried thyme
- 1 garlic clove, minced
- 1 cup kale leaves, destemmed
- 8 eggs
- ¼ cup 2% milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- Parsley, chopped (for garnish)
Instructions
- Preheat oven: Preheat your oven to 425°F to prepare for baking the frittata.
- Sauté mushrooms and shallots: In an oven-safe skillet over medium heat, melt the butter. Add sliced mushrooms, shallots, and dried thyme. Cook, stirring occasionally, until mushrooms are browned, about 8 minutes.
- Add garlic and kale: Stir in minced garlic and kale leaves. Cook until the kale wilts, approximately 2 minutes.
- Prepare egg mixture: In a large bowl, whisk together eggs, 2% milk, salt, and black pepper until well combined.
- Cook eggs partially: Pour the egg mixture over the sautéed vegetables in the skillet. Cook on the stovetop until the edges of the eggs begin to set, ensuring the mixture starts thickening around the edges.
- Add cheese and bake: Sprinkle grated Parmesan cheese evenly on top. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the eggs are fully set, no longer jiggly in the center, and golden brown around the edges.
- Rest and garnish: Remove the frittata from the oven, sprinkle with more Parmesan cheese and chopped parsley, then let it rest for 5 minutes before slicing and serving.
Notes
- Use an oven-safe skillet, such as cast iron, to transition the dish from stovetop to oven safely.
- Make sure to destem the kale; tough stems can affect texture.
- Feel free to substitute kale with spinach or other leafy greens.
- Parmesan cheese enhances flavor but can be adjusted or omitted for dietary preferences.
- Allowing the frittata to rest helps it firm up and improves slicing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
