Mushroom, Leek, Kale, Chive & Gruyere Frittata
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This dish comes together in ~30-40 minutes, keeps for ~5 days in the fridge, and reheats in 1 minute in the microwave to make a quick and healthy breakfast or lunch, at home or at work. It's also a great way to clear out your fridge of vegetables, herbs, or even meat like sausage or bacon before they go bad (always trying to eliminate food waste!).
If you can't have cheese or milk, you can skip the cheese and use a splash of water in place of the milk.
Serve solo, with a dash of tobasco (my husband's favorite way to eat it), or with a simple salad & glass of white wine for a light dinner.
If you'd like to make this in individual portions, you can bake the frittata in a muffin tin (well greased with non-stick cooking spray) - after you've cooked the vegetables, portion them between the muffin tin wells. Divide the egg mixture, cheese and herbs evenly over each and gently stir each well before placing in the oven.
Serves 1-8 with varying amounts of leftovers.
Recipe is for a 10 inch non-stick pan.
Special Equipment
Ingredients
Directions
Preheat your oven to 375 degrees. Prepare your mushrooms & wash your leek (you can dice it and soak in a bowl of water while you cook mushrooms).
In a 10 inch, non-stick skillet, heat 2 tablespoons of olive oil over medium / high heat. Add chopped mushrooms and sauté, stirring occasionally, until golden brown, ~5 minutes.
Add a pinch of salt & a few grinds of pepper, then push aside the mushrooms to create space in the pan for the chopped leek. Add leeks, drizzle w/ remaining tablespoon of olive oil, a pinch of kosher salt and sauté with the mushrooms until everything is cooked through, ~3 minutes.
Add chopped greens, and stir until they begin to wilt in with the other vegetables, ~2 minutes.
Beat the eggs in a large bowl or liquid measuring cup. Add the tablespoon / splash of milk (or water), a generous pinch of kosher salt (at least a teaspoon), several grinds of black pepper and mix well. Prepare your chives & grated cheese.
Reduce the stove heat to low & pour the egg mixture over vegetables. Top with chives & gruyere (or whatever cheese you're using), and stir to ensure it's mixed well. Let sit on the stove for 1 minute until edges are just set, then transfer the pan to your preheated oven.
Bake for ~15 mins until eggs are set and nothing jiggles when you nudge the pan (start checking @ 12 minutes until you know how long your oven takes).
Carefully remove the pan from the oven, slide a rubber spatula around edges of the frittata, and slide the frittata out of the pan onto a cutting board.
Slice and serve!
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