Kale and Mushroom Frittata
This kale and mushroom frittata is the perfect way to start your morning. Made with eggs, goat cheese, kale and mushrooms it is easy to make and tastes wonderful. This vegetarian dish is a great way to make breakfast or brunch special.
Equipment
- 9-inch Pie or tart pan
- Sauté pan
- Mixing Bowl
- Whisk
Ingredients
- 8 eggs
- 8 ounces mushrooms stems removed, chopped
- 1½ cups kale stems removed, chopped
- ½ cup shallot chopped
- ½ cup goat cheese crumbled
- ½ cup sour cream
- 1½ tablespoon olive oil
- ½ tablespoon thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F, 200°C, or gas mark 6. Spray a pie or tart pan with nonstick cooking spray and set aside.
- In a sauté pan over medium heat, add the oil and shallots. Cook for a minute and add the mushrooms and thyme. Continue to cook until the mushrooms have softened, about 5 minutes, stirring occasionally.8 ounces mushrooms, ½ cup shallot, 1½ tablespoon olive oil, ½ tablespoon thyme
- Add the kale and cook for another 2 minutes or until the kale has wilted. Remove from the heat.1½ cups kale
- In a mixing bowl whisk the eggs, sour cream, salt, and pepper. Add the kale and mushroom mixture and the crumbled goat cheese.8 eggs, ½ cup goat cheese, ½ cup sour cream, ½ teaspoon black pepper, ½ teaspoon salt
- Pour into a tart pan, and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Notes
To make egg bites use a 12-cup muffing tin and spoon in the egg mixture and bake for 10-15 minutes or until a toothpick inserted comes out clean.
Nutrition
Serving: 1servingCalories: 171kcalCarbohydrates: 5gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 179mgSodium: 203mgPotassium: 240mgFiber: 1gSugar: 3gVitamin A: 889IUVitamin C: 6mgCalcium: 78mgIron: 2mg
Tried this recipe?Let us know how it was!