This mushroom kale frittata is the perfect veggie-loaded breakfast or lunch that is packed with flavor. Easy to make and made extra delicious with the addition of cheddar cheese, you will love this healthy recipe with a side fo fresh fruit or some mixed greens.
I love Sundays. We sleep in. Move slow. Often we go on family hikes. And I 100% make something easy and delicious to enjoy for dinner…that can also double as leftovers for later in the week. I love recipes that let you cook once, but eat twice.
Frittatas and quiches are definitely one of my go-tos for this kind of dish. They are great for getting veggies in, are easy to make, adaptable and make for awesome leftovers. Plus, they are a wonderful to warm up quickly for breakfast or work great as an easy lunch or dinner with some fresh fruit and/or a simple salad.
Since we have been getting oodles of kale and mushrooms in our CSA lately, I have started making quiches and frittatas with these two wintery veggies. And, oh my, are they a heavenly combo! With the addition of sautéed onions, garlic and a little cheddar cheese (that is totally optional for you dairy-free TNNers), this Mushroom Kale Frittata is going to make your taste buds sing. Savory and flavorful, this dish is easy to make and works great as leftovers.
How to cut kale
If you are new to kale, I want to make sure you and this awesome veggie get off on the right foot.
Kale is a great leafy green, but needs a little prep work to be enjoyable.
Kale has a hard stem (sometimes called a rib) in the center of each leaf. If is fibrous and not something many people find terribly enjoyable to eat. So I highly suggest cutting that hard stem out before adding kale to your frittata.
You do this by laying the leaf flat on the cutting board a running a sharp knife along the edge of the stem.
Discard the stem and choppy the leafy parts of kale into small pieces.
Replace the kale with spinach. If you don’t have kale on hand or simply prefer spinach, sub in fresh spinach in this mushroom frittata.
Finely chop the vegetables for veggie-iffy eaters. If you or someone else in your house is feeling iffy about these veggies, chop the mushrooms and kale extra small. This will help create a frittata with a move even texture and will hopefully win them over in the veggie-loaded department. One way to easily do this is to use your food processor with the “S” blade. Add veggies, pulse a few times and your veggies are minced in seconds!
Make it dairy-free. Simply use your favorite plant based milk (I like unsweetened almond milk) and omit the cheese or use your favorite plant based cheese in this mushroom kale frittata.
Add more veggies. Chopped bell peppers, zucchini, summer squash or cooked sweet potatoes would be a lovely addition.
Use whatever veggies you have on hand. You can use this frittata recipe as a base and use whatever veggies you need to use up or have on hand. Frittatas are great for using up leftover veggies and minimizing food waste, so don’t be afraid to mix it up.
Make this as eggs cups. If you prefer to have these perfectly portioned out, make these into egg cups! Simply portion veggies and egg mixture evenly between 12 lined or well grease muffin tin holes and bake for 15-18 minutes in a 350℉ oven.
Add meat. Add some cooked chopped bacon or some cooked breakfast sausage to this kale frittata for kick of extra protein and flavor!
Make as part of meal prep. Cook this whole frittata ahead of time and simply warm up as a whole in a 300℉ oven covered in tim foil or in pieces in a toaster oven.
Other veggie-loaded breakfast recipes you will love
- Crustless Potato Asparagus Quiche
- Smoked Salmon Spinach & Goat Cheese Frittata
- Healthy Veggie-Loaded Egg Cups
- 5-Ingredient Bacon & Broccoli Egg Cups
- Sausage Leek & Mushroom Breakfast Casserole
Loving this kale frittata and hungry for more?
Mushroom Kale Frittata
- 1.5 Tablespoons olive oil or avocado oil
- 1/2 cup diced onions
- 8 ounces mushrooms thinly sliced
- 1 cup chopped kale
- 2 cloves garlic minced
- 1/2 teaspoon salt divided
- black pepper to taste
- 6 large eggs
- 1/3 cup milk of choice
- 1/2 cup grated cheddar cheese optional
- Preheat oven to 350℉ and grease a 9-inch pie plate with 1/2 tablespoon of oil.
- Heat remaining tablespoon oil in a large skillet over medium-high heat. Add diced onions and cook for about 3-4 minutes, stirring occasionally.
- Add sliced mushrooms and cook until tender and browned, about 8-10 minutes. Add garlic and chopped kale. Season with 1/4 teaspoon of salt and a few grinds of black pepper. Cook until kale has wilted down, about 3 minutes, stirring often.
- Add vegetables to your prepared pie pan and spread into an even layer.
- While vegetables are cooking, whisk eggs, milk and remaining 1/4 teaspoon of salt, and a few grinds of black pepper in a large bowl. Pour egg mixture over the vegetables in the pie pan and give the pan a little shake to even everything out. Sprinkle the cheese over the top, if using.
- Bake until set and lightly golden brown on the top, 20 to 25 minutes. Allow to cool for 10 to 15 minutes then slice into wedges. Serve warm.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!