Ingredients
Equipment
Method
Cooking Instructions:
- In an oven-safe skillet, melt the butter over medium heat. Add the sliced mushrooms and shallots, cooking until the mushrooms are browned and the shallots are translucent, about 5-7 minutes. Stir in the dried thyme and minced garlic, cooking for an additional minute until fragrant.
- Add the kale leaves to the skillet, stirring until they wilt down, which should take about 2-3 minutes.
- In a mixing bowl, whisk together the eggs, milk, sea salt, and ground black pepper until well combined.
- Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine, ensuring the vegetables are evenly distributed. Cook on the stovetop without stirring for about 5 minutes until the edges begin to set.
- Preheat your oven to 375°F (190°C). Once the edges of the frittata are set, sprinkle the grated Parmesan cheese on top and transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and the center is set.
- Once out of the oven, let the frittata cool for a couple of minutes. Garnish with chopped parsley before slicing into wedges. Serve warm or at room temperature.
Notes
- Feel free to customize with seasonal vegetables.
- Leftovers can be stored in an airtight container for up to 3 days.
- This frittata can be frozen for up to 2 months; wrap individual slices for convenience.