Mushroom Kale Frittata

5 from 2 votes

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.

Prep Time10 mins

Cook Time35 mins

resting time15 mins

Course: Main Course

Cuisine: American, French

Keyword: breakfast vegetables, crustless quiche, gluten free, kale frittata, mushroom frittata, quiche

Servings: servings

Calories: 125kcal

Author: Taesha Butler

Ingredients

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

Instructions

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.

Nutrition