Mushroom Kale Frittata Recipes

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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

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.

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