Once a week at least, I like to cook a vegetarian meal. This veg-erriffic food-fest is for a few reasons:
- I really like vegetables. Nom nom CRUNCH.
- I like to think, or at least pretend on a bad day, that I eat nutritiously.
- Soy is good. Seitan is also good (try it at Whole Foods). Edamame is muy delicioso. Bottom line: Meat substitutes are pretty tasty.
- It helps me save moola. Carrots are cheaper than pork chops. Winskies.
More often than not, my meat-loving man-friend, much to my delight and surprise, likes the vegetarian dishes, too. (Though I think he also appreciates reason #3 that much more!) Thus, there’s more incentive to go veggie, and I do it more often. Hurrah for vegetarian cuisine!
I recently adapted Gwyneth Paltrow’s Frittata Recipe (which I’ve made before with her slow-roasted tomatoes — serious YUM) as a meat-free entree: a Kale & Mushroom Frittata. It’s easy to keep this recipe vegetarian by omitting any animal protein, but if you want to adapt this recipe for a more carnivorous dinner crowd, sliced deli ham is the way to go. Win-win: an easy, quick recipe that’s flexible enough to appease the veggie lovers and their meat-lover mates.
Kale & Mushroom Frittata — serves 4. Or two hungry teachers on a weeknight … 🙂
- 4 or 5 kale leaves, rinsed, dried & cut into thin strips
- 1 cup sliced mushrooms, or 1/2 of a grocery store package. Use button, cremini, or other white mushrooms
- 1-2 shallots or 1/2 white onion, sliced thinly
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- Salt & pepper, to taste
- 6 large eggs
- 1/2 cup milk (or 1/2 cup unflavored soymilk)
- Optional, 1/4 cup pecorino romano, parmeggiano reggiano, or mozzarella cheese (omit if going vegan)
Here’s what you do:
- Preheat the oven to 375°F
- In a cast-iron skillet or other oven-safe pan, heat butter and olive oil over medium heat. Add onions and saute for 5-6 minutes, or until translucent. Add shredded kale leaves, cooking down until wilted, about 5-10 minutes. Add mushrooms and cook, stirring occasionally, for 5 more minutes.
- NOTE: If using ham, saute the ham before cooking vegetables; render out some fat / crisp up the ham, then place in a separate bowl. Add back into the pan after mushrooms are cooked.
- In a separate bowl, beat eggs until well-combined; add milk, salt & pepper. Pour mixture over sauteed vegetables into hot pan. If you like, add grated or shredded cheese on top of the mixture. Allow to cook for 5 minutes, or until the edges are set.
- Transfer to preheated oven and bake for an additional 8-10 minutes, or until fully set.
Delicious! And surprisingly easy for a weeknight’s dinner. Tired on a Tuesday afternoon? In 30 minutes, you’ll have a delicious frittata with kale, that nutritional powerhouse, and delicious savory flavor. Enjoy and happy eating!