Mushroom Frittata
User Reviews
5
Mushroom Frittata
Description
The Mushroom Frittata starts by cooking sliced mushrooms, shallots, and dried thyme in butter until the mushrooms brown, followed by adding garlic and kale until wilted. The sautéed vegetables form a savory base for the eggs.
Beaten eggs mixed with milk, salt, and pepper are poured over the cooked vegetables in an oven-safe skillet. The mixture cooks gently on the stovetop until the edges begin to set and is then topped with grated Parmesan cheese before finishing in a 425°F oven. Baking until the frittata is no longer jiggly in the center ensures a moist but firm texture, while the cheese forms a subtle golden crust.
This versatile frittata can be served warm or at room temperature and garnished with fresh parsley. It works well as a make-ahead meal or a protein-rich breakfast. The recipe allows for vegetable swaps and substituting whole eggs with egg whites for dietary preferences.
Leftovers store well in the refrigerator for 4-5 days and can be reheated gently to maintain texture.
Ingredients
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1 shallot thinly sliced
- ½ teaspoon thyme dried
- 1 garlic minced, clove
- 1 cup kale leaves destemmed
- 8 egg
- ¼ cup milk 2%
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan Cheese grated
- parsley chopped, for garnish
Instructions
- Preheat the oven to 425°F.
- In an oven safe skillet over medium heat, melt the butter. Add the mushrooms, shallots and thyme and cook, stirring occasionally until the mushrooms brown, about 8 minutes.
- Add the garlic and kale and cook until the kale wilts, about 2 more minutes.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the eggs on top of the vegetables and cook until the edges of the eggs begin to set.
- Sprinkle with parmesan cheese and transfer the skillet to the preheated oven. Cook until the eggs are no longer jiggly in the center and the edges are golden brown, 10-12 minutes.
- Sprinkle more parmesan cheese and allow the frittata 5 minutes to rest before slicing and serving.
Notes
- Store leftovers in an airtight container; they keep well for 4–5 days refrigerated.
- Vegetable substitutions are possible according to what is available or preferred.
- Egg whites can replace whole eggs for a lighter option while maintaining protein content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 349mg | 116% |
| Sodium | 590mg | 25% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2398IU | 48% |
| Vitamin C | 18mg | 20% |
| Calcium | 175mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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