Mushroom Frittata with Asiago and Kale
This Mushroom Frittata with Asiago and Kale is a wonderful choice when looking for a hearty yet light breakfast. The combination of earthy mushrooms, sautéed shallots and kale are so delicious. The eggs are loaded with Asiago cheese and bits of parsley.
Put it all together in a skillet, pop it in the oven and wait to swoon over the intoxicating smell of this frittata!
Begin by sautéing the mushrooms. I like to use baby Bellas (sometimes called Cremini) and Shiitake mushrooms for a deep earthy taste. You want the mushrooms to shrink down as well as caramelize before adding the remaining ingredients.
Once that happens, remove them from the skillet and add butter and shallots and finally garlic. Let this cook for a few minutes and add the kale in. Let it start to wilt and then add back in 3/4 of the mushrooms.
Now for the eggs…whisk the eggs so they are nice and frothy. This will help to keep the frittata fluffy. Add the milk, asiago cheese and parsley.
Pour the egg mixture into the skillet, over the mushroom mixture. Set the skillet into a pre-heated oven for a minute to set the edges. Add the rest of the mushrooms and some Asiago cheese over the eggs and bake the frittata for 20 minutes or so.
That’s all that it takes to make this incredibly tasty egg dish.
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Mushroom Frittata with Asiago and Kale
Makes: 6-8 servings
Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: 1 hour & 5 minutes
Ingredients
- 2 tbsp olive oil
- 1/2 pound baby portobello mushrooms, stemmed and sliced 1/4-inch thick
- 1/2 pound shiitake mushrooms, trimmed + quartered
- Kosher salt & freshly cracked black pepper
- 2 tbsp butter
- 1 large shallot, thinly sliced
- 4 cloves garlic, minced
- 4 cups thinly sliced tuscan kale
- 10 eggs
- 1/4 cup whole milk
- 1 & 1/4 cup grated asiago cheese, plus extra for topping
- 2 tbsp chopped fresh parsley
Instructions
Preheat the oven to 375°F. Heat a 12-inch cast iron skillet over medium-high heat. Add the olive oil. Once hot, add the mushrooms. Cook for about 6 minutes, stirring often, until caramelized and tender. Season with a pinch of salt and freshly cracked black pepper. Transfer the mushrooms out of the skillet.
Over medium heat, add the butter. Let it melt and then add the shallots. Cook for 2-3 minutes, or until browned. Stir in the garlic and cook for another 30 seconds. Add the kale. Stir well and cook for a minute or so to wilt. Season with a pinch of salt. Turn the heat to low. Stir 3/4 of the mushrooms back in.
In a large mixing bowl, whisk the eggs until frothy. Whisk in the milk, 1 cup of the grated asiago cheese, parsley, and a pinch of salt. Pour the mixture into the skillet. Let cook for a minute, allowing the eggs to slightly set.
Sprinkle the remaining mushrooms and 1⁄4 cup of asiago over the eggs. Transfer the skillet to
the oven and bake for 20 minutes, or until fully cooked though. Turn the oven to broil and allow the top to brown, just another 1-2 minutes. Watch closely so it doesn’t burn. Transfer the skillet out of the oven and let the frittata cool for a few minutes.
Cut the frittata into slices and serve with extra asiago, parsley leaves, and black pepper over top.
Recipe by The Original Dish
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