Half the pleasure of a frittata is just saying it. Go ahead. Free-tah-tah. The other half is that they are so easy to make, and you can put almost anything in it. Simple, tasty, and quick to whip up, a frittata can be jazzed up or simple for a quick bite any time of the day.
This particular recipe was inspired by our smoothie seed pod kit, which comes with kale, mustard greens, and beet greens. The garden produces like crazy, and it’s good to switch up from the constant kale smoothie. So why not make a kale frittata?
Here is what you need:
- 1 cup + 2 tbsp extra virgin olive oil
- 1 cup sliced shiitake mushrooms
- 1/2 cup firmly packed kale leaves (plus a few extra for garnish)
- 1 clove garlic, sliced
- 1/4 cup sliced red onion
- 6 large eggs
- 3/4 cup milk
- 1/2 cup cheese (or more or less)
- 1 tsp chopped fresh tarragon
- 1 tsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- Sea salt
- For the shiitakes:
- In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.
- For the kale:
- Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.
- For the frittata:
- Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.
- In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the milk, 1/2 cup of the olive oil, cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)