Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 1 shallot (thinly sliced)
  • ½ teaspoon dried thyme
  • 1 garlic clove (minced)
  • 1 cup packed kale leaves (destemmed)
  • 8 eggs
  • ¼ cup 2% milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan
  • Chopped parsley (for garnish)

Instruction

  • 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.