EASY TO MAKE & SO DELICIOUS!
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.
– 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.