DISH | mushroom kale frittata

kalefrittata-3

Yo, it’s National Kale Day. I realize some of you are probably enough with the kale already. It seemed kale totally exploded into the mainstream this year. God damn kale salads even appeared on restaurant menus the world over. But you know what? Kale IS awesome. Forget all you thought you knew about bitter greens and get some kale into ya. 

For us, kale is pretty much a staple. It makes a mean salad and packs more nutrients than a limpy green lettuce. Plus, like spicach, you can pretty much jam the stuff into anything. Soups, casseroles, stir fries, pasta. And all that hype about kale chips? It’s all true. 

Here kale teams up with delicious, delicious fungus and creamy ricotta for an easy mushroom kale frittata. Think quiche without all the pie dough tomfoolery. Frittatas are also ridiculously adaptable. Don’t have ricotta? Simply add another egg or two and a splash more milk. Love goat cheese? Replace some of the ricotta with it. Don’t have fresh thyme? Add another herb, even dried if that’s all you got. No shallots? You realize they’re just fancy onions right?! You can even slather some sriracha all over this bad boy. There really is no going wrong.

So, ditch that sugary cereal and amp up your morning routine. Kale, it’s what’s for breakfast.

kalefrittata-2 kalefrittata-1 mushroom kale frittata-4

mushroom kale frittata
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 tablespoon butter
  2. 1 shallot, diced
  3. 2 cloves garlic, minced
  4. 4 cup sliced mushrooms
  5. 1 cup thinly sliced kale leaves
  6. 4 eggs
  7. 1/2 cup ricotta or 140 g goat cheese
  8. splash milk
  9. 1 tablespoon fresh thyme leaves
  10. 1/2 teaspoon salt
  11. fresh cracked black pepper
  12. parmesan cheese
Instructions
  1. Preheat oven to 400.
  2. Melt butter over medium-high heat in a 8" oven proof skillet. Add shallots and garlc and cook 3 min. Add mushrooms. Cook until they release their moisture and it mostly evaporates, about 10 min. Add the kale and cook until the desired doneness. I like my kale with some bite so I cooked it but 2 minutes.
  3. Meanwhile whisk together remaining ingredients except the parmesan. Pour over the mushroom kale mixture. Bake until set, about 10 min. Serve garnished with freshly shaved or grated parmesan cheese. Season to taste with salt and pepper.
eathalifax http://eathalifax.ca/

Comments are closed.