Kale And Mushroom Frittata Recipes

KALE AND MUSHROOM FRITTATA

Kale and Mushroom Frittata image

For me there is nothing like a good frittata to start your morning off right - this kale and mushroom frittata is simple and delicious and a great breakfast.

Provided by Erica Hale

Time 40m

Number Of Ingredients 9

Ingredients

3 cups organic kale, washed and chopped
1/2 a medium-sized organic red onion, thinly sliced
1 cup chopped organic mushroom pieces
2 cloves organic garlic, pressed
1 tablespoon organic coconut oil (where to buy
6 large, organic cage free eggs
1/4 cup raw organic milk, or cream (coconut milk, rice milk or almond milk also work)
1 teaspoon organic dried dill weed
sea salt and cracked pepper to taste

Steps:

Preheat the oven to 350.
Heat the coconut oil in a cast iron skillet. Add the kale and onions, and saute until they are tender. Add the mushrooms and garlic and saute a few minutes more. Remove the skillet from the heat.
In a bowl, beat the eggs, cream or milk, and herbs. Beat well.
Pour the egg mixture over the vegetables in the skillet, do not stir.
Place the skillet in the preheated oven, and bake for 20 minutes or until a knife inserted in the center comes out clean.
Cut into wedges, garnish, and serve.

KALE AND MUSHROOM SIDE

Kale and Mushroom Side image

I make this at least twice a week for my family. It is a super easy and yummy way for us to get a good dose of our dark leafy greens. Macadamia nut oil is also good in place of grapeseed if you have it.

Provided by alluvcooking

Categories Side Dish Vegetables Greens

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 teaspoon grapeseed oil
1 onion, diced
½ cup sliced shiitake mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon wine vinegar
1 pinch salt and ground black pepper to taste
1 bunch kale leaves, torn (ribs removed and discarded)
½ teaspoon freshly grated nutmeg

Steps:

Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.5 g, Cholesterol 7.6 mg, Fat 5 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 75.4 mg, Sugar 2.7 g

KALE AND MUSHROOM STIR-FRY

Kale and Mushroom Stir-Fry image

If you're looking for something quick, simple, and loaded with flavor--look no further! You can serve this as a meal or as a side dish and it's loaded with green leafy veggies, mushrooms, sweet potatoes, and mini peppers tossed in a spicy Thai peanut sauce.

Provided by CookingWithShelia

Categories Vegetarian Stir-Fry

Time 1h30m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 medium sweet potatoes, peeled and cubed
salt and freshly ground black pepper to taste
2 tablespoons grapeseed oil
1 bunch chopped kale
1 bunch chopped collard greens
1 medium onion, cut into bite-sized pieces
4 each mini bell peppers, halved lengthwise and seeded
2 medium carrots, cut into bite-sized pieces
4 cloves chopped garlic
1 tablespoon minced fresh ginger root
6 white button mushrooms
3 tablespoons Thai peanut sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
Bake in the preheated oven until soft, about 60 minutes.
Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
Remove from heat, stir in Thai peanut sauce, and serve.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 48.7 g, Fat 17.9 g, Fiber 10.5 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 176.1 mg, Sugar 8.2 g

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