>> Monday, November 10, 2014
Combined with cheese.
MUSHROOM + BABY KALE FRITTATA
What you’ll need . . .
- 6 eggs
- 4 large white mushrooms, chopped
- Gigantic handful baby kale (or other greens), chopped
- 2-3 cloves garlic, minced
- 2 tablespoons mayo or milk*
- 3/4 - 1 cup shredded cheddar
- Black pepper to taste
- Pinch salt
* I know lots of you guys don’t like mayo, and I don’t use it often. But when you’re scrambling eggs or making bakes like these -- the texture is amazing. We use mayo that’s made with olive oil that contains half the fat and calories of a traditional blend.
Method . . .
- Preheat your oven to 350 degrees F. Lightly oil an 8 x 8 inch casserole dish and set aside.
- Chop your veggies, then sauté them on the stove, starting with the garlic. Add the mushrooms and cook for a few minutes, until softened. Then add the greens and wilt. You don’t want the mushrooms super soft just yet. Season with salt and pepper.
- Whisk your eggs with the mayo or milk, then toss in the shredded cheese and cooked veggies. Mix until combined. Then pour into your prepared casserole dish.
- Bake for 20-30 minutes or until the top is lightly golden brown and the middle is set. Let cool a while before slathering on the hot sauce.
This meal’s a good one to modify using whatever odds and ends you might find in your fridge. You can pretty much toss any vegetables or cheese in the mix. Frittatas tend to keep well for around 5 days when stored in an airtight container. You can eat it cold or heat up again for several minutes at 350 degrees F.
And my favorite way to enjoy this egg bake? Between two slices of crusty bread.
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