Kale and Mushroom Frittata

Name: Kale and Mushroom Frittata
Ingredients: ½ cup diced onion; ½ yellow or red pepper, diced; 4 mushrooms, sliced; 2 garlic cloves, minced; 1 cup kale (or spinach) chopped; 1 tbsp oil; ½ tsp dried herbs (herbs de provence, oregano, whatever you like); Salt and pepper; 6 eggs, beaten; 1/3 cup buttermilk (or milk of your choice); 3/4 cup grated cheddar; Sliced tomato

February 23, 2023

A comfort filled meal for a snowy evening! We love having breakfast foods for dinner! Great with roasted potatoes as a side, or salad if you want to go a little lighter.

Kale and Mushroom Frittata

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Ingredients

½ cup diced onion
½ yellow or red pepper, diced
4 mushrooms, sliced
2 garlic cloves, minced
1 cup kale (or spinach) chopped
1 tbsp oil
½ tsp dried herbs (herbs de provence, oregano, whatever you like)
Salt and pepper
6 eggs, beaten
1/3 cup buttermilk (or milk of your choice)
3/4 cup grated cheddar
Sliced tomato

Directions

Heat oil, sauté onion for 4-5 minutes. Add mushrooms, cook for 4-5 minutes. Add peppers and garlic, cook until soft. Add salt, pepper and dried herbs. Stir and set aside. Lightly oil a pie plate or baking pan. Place vegetables in the bottom of the pan.
Preheat the oven to 350°.
Mix the eggs, buttermilk and 1/2 cup of cheese. Season with salt and pepper, mix well. Pour over the vegetables. Sprinkle with the remaining cheese. Top with sliced tomatoes if desired.
Bake for around 35 minutes, or until set. Let it cool for 5 minutes in the pan. Cut into wedges and serve.