Collard Greens, Feta, Mushroom Frittata

Name: Collard Greens, Feta, Mushroom Frittata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 2 Tbsp avocado oil; 8 ounces baby bella mushrooms; 5 cloves garlic; 6 leaves collard greens; 2 tsp dried thyme; 1/2 tsp dried sage; 1 tsp sea salt; 12 large eggs; 1/3 cup unsweetened almond milk; 6 ounces feta cheese

User Reviews

4.8

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
6 Servings
Calories
273 kcal
Course
Breakfast
Cuisine
American

Collard Greens, Feta, Mushroom Frittata

Tyler Espinosa

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A unique, flavorful vegetarian frittata recipe worthy of putting on repeat!

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Ingredients

Servings

2 Tbsp avocado oil
8 ounces baby bella mushrooms chopped
5 cloves garlic minced*
6 leaves collard greens chopped
2 tsp dried thyme
1/2 tsp dried sage optional
1 tsp sea salt divided
12 large eggs
1/3 cup unsweetened almond milk **
6 ounces feta cheese

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Instructions

Preheat the oven to 325 degrees F.
Heat the avocado oil in a large oven-safe skillet (I use a 12-inch cast iron skillet) over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until much of the moisture has cooked off the mushrooms and they are deeply brown, about 8 minutes.
Add the garlic, collard greens, herbs, and half of the sea salt. Continue cooking until garlic is very fragrant and greens have wilted, about 3 to 4 minutes.
In a mixing bowl, whisk together the eggs, feta, almond milk and remaining sea salt until well-combined. Evenly pour this mixture into the skillet with the vegetables. If need be, use a wooden spoon to shift the ingredients around until it appears as though the vegetables are well-distributed.
Bake on the center rack of the preheated oven 25 to 30 minutes, or until frittata is cooked through.
Allow frittata to cool 10 minutes before slicing and serving.