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This simple kale and mushroom frittata is versatile for any meal—breakfast, lunch, or dinner—and brims with delicious flavor.
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1. Ingredients
3 tablespoons olive oil
1 onion, chopped
1-2 cloves of garlic, crushed
250 grams sliced mushrooms
1 teaspoon salt or to taste
1/2 teaspoon black pepper
1 teaspoon smoked paprika
150 grams kale (spinach works well too)
6 eggs
1/4 cup greek yogurt or sour cream
1 cup grated parmesan cheese, divided (Mozzarella or Cheddar is also good)
2. Directions
- Preheat the oven to 200C/400F.
- In a bowl, whisk together the eggs,, ¾ cup of parmesan cheese and set aside.
- Heat the olive oil in a 10 inch cast iron pan (or any pan that can go into an oven) over medium heat. Once hot, add the onions and mushrooms, cooking until just softened, about 3-4 minutes.
- Add the salt, pepper, and smoked paprika, and continue cooking for another minute. Add the kale, and cook, stirring frequently, until the kale is completely cooked.
- Pour the egg mixture into the pan, ensuring that the egg mixture forms an even layer over the entire pan. Continue cooking over medium heat on the stove until the egg along the edges of the pan has just set, about 2–3 minutes.
- Sprinkle the remaining ¼ cup parmesan cheese evenly over the top, then place the pan in the oven and bake until the frittata is puffed and just slightly golden on top, about 10-12 minutes.
- Remove from the oven, cool slightly, then slice and serve.
Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!
