Description
A savory baked frittata with caramelized mushrooms, wilted kale, asiago cheese and parsley.
Ingredients
Scale
- 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