Intro
Hi, I am Dulcia. This Mushroom Frittata with Asiago & Kale is one of my favorite weeknight breakfasts or light dinners. It is forgiving, full of umami, and comes together quickly when you caramelize the mushrooms first and let the oven finish the job.
I wrote this recipe to highlight nutty Asiago alongside hearty Tuscan kale and two mushroom varieties that caramelize beautifully. It makes a great make-ahead dish and reheats well for busy mornings.
Origins
The frittata has Italian roots and is a simple, rustic egg-based dish, similar to an open-faced omelet. For a good primer on the classic form, see the Wikipedia entry on frittata: https://en.wikipedia.org/wiki/Frittata.
For tips on egg safety and general food handling, I often refer to USDA guidance: https://www.usda.gov/food-safety.
Ingredients
- 2 tbsp olive oil
- 1/2 lb baby portobello mushrooms, stemmed and sliced 1/4-inch
- 1/2 lb shiitake mushrooms, trimmed and 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 and add the olive oil. Once hot, add the mushrooms and cook 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 2 to 3 minutes, or until browned. Stir in the garlic and cook another 30 seconds. Add the kale, stir well, and cook about a minute to wilt. Season with a pinch of salt. Turn the heat to low and stir three quarters 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, the parsley, and a pinch of salt. Pour the mixture into the skillet and let cook for about a minute so the eggs begin to set.
- Sprinkle the remaining mushrooms and the final 1/4 cup of asiago over the eggs. Transfer the skillet to the oven and bake 20 minutes, or until fully cooked through. Turn the oven to broil and brown the top for just 1 to 2 minutes. Watch closely so it does not burn. Remove from the oven and let the frittata cool for a few minutes.
- Cut into slices and serve with extra asiago, parsley leaves, and black pepper on top.
Frittata with Mushrooms and Kale
- Total Time: 37 mins
- Yield: 6 servings 1x
Description
A savory baked frittata with caramelized mushrooms, wilted kale, asiago cheese and parsley.
Ingredients
- 2 tbsp olive oil
- 1/2 lb baby portobello mushrooms, stemmed and sliced 1/4″
- 1/2 lb shiitake mushrooms, trimmed and 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 cups grated asiago cheese, plus extra for topping
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 375?F and heat a 12″ cast iron skillet over medium-high heat; add the olive oil.
- Once the oil is hot, add the mushrooms and cook about 6 minutes, stirring often, until caramelized and tender; season with a pinch of salt and freshly cracked black pepper and transfer the mushrooms out of the skillet.
- Over medium heat, add the butter; when melted add the shallots and cook 2?3 minutes until browned, stir in the garlic and cook 30 seconds, then add the kale and cook about 1 minute to wilt; season with a pinch of salt and turn heat to low, then stir 3/4 of the mushrooms back in.
- In a large bowl whisk the eggs until frothy, whisk in the milk, 1 cup of the grated asiago, parsley, and a pinch of salt, pour the mixture into the skillet and let cook about 1 minute to allow the eggs to slightly set.
- Top with the remaining mushrooms and the remaining 1/4 cup asiago, transfer the skillet to the oven and bake 20 minutes or until fully set, then broil 1?2 minutes to brown the top, watch closely to avoid burning; remove and let cool a few minutes.
- Slice the frittata and serve with extra asiago, parsley leaves, and freshly cracked black pepper.
- Prep Time: 15 mins
- Cook Time: 22 mins
Tips
- Use a 12-inch cast iron skillet for the best oven-to-stove transfer and even browning.
- Pat mushrooms dry before cooking to encourage caramelization and avoid steaming.
- If you prefer a creamier texture, swap whole milk for half-and-half.
- Keep an eye during broiling; a browned top happens fast and you do not want it to burn.
- Make it ahead, then rewarm individual slices in a 300 F oven for 8 to 10 minutes.
Variations
- Swap Tuscan kale for spinach or Swiss chard if you prefer a milder green.
- Use fontina, gruyere, or a sharp cheddar in place of Asiago for different flavor profiles.
- Add cooked diced potatoes or sweet potatoes for a heartier frittata.
- For a touch of heat, sprinkle red pepper flakes or add sliced fresh jalapeño before baking.
FAQ
Q: Can I make this without a cast iron skillet?
A: Yes. Any oven-safe skillet or a round baking dish will work. Adjust cooking time slightly if using a different vessel.
Q: How long will leftovers keep?
A: Stored in an airtight container, the frittata will keep in the fridge for up to 3 days.
Q: Can I freeze slices?
A: Yes. Freeze cooled slices in a single layer on a sheet, then transfer to a freezer bag. Reheat from frozen at 325 F until warmed through.
Q: How many does this serve?
A: With 10 eggs, plan on about 6 servings, depending on portion size.
Conclusion
This Mushroom Frittata with Asiago & Kale is versatile, flavorful, and built for busy mornings or lazy weekend brunches. For more recipes and kitchen notes, visit my site homepage: https://www.dulciarecipes.com/ and one of my favorite baking posts: https://www.dulciarecipes.com/cheesecake-factory-bread/. Enjoy, and let me know how you adapt this one in the comments.