Kale and Mushroom Frittata
This kale and mushroom frittata is a delicious vegetarian breakfast that's easy to make and perfect for brunch.
Equipment
- 9-inch Pie or tart pan
- Sauté pan
- Mixing Bowl
- Whisk
Ingredients
- 8 pcs eggs
- 8 ounces mushrooms stems removed, chopped
- 1.5 cups kale stems removed, chopped
- 0.5 cup shallot chopped
- 0.5 cup goat cheese crumbled
- 0.5 cup sour cream
- 1.5 tablespoon olive oil
- 0.5 tablespoon thyme
- 0.5 teaspoon black pepper
- 0.5 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.
- Add the kale and cook for another 2 minutes or until the kale has wilted. Remove from the heat.
- In a mixing bowl, whisk the eggs, sour cream, salt, and pepper. Add the kale and mushroom mixture and the crumbled goat cheese.
- 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 muffin 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
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