Going Vegetarian: Kale & Mushroom Frittata

8 Jan

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Once a week at least, I like to cook a vegetarian meal. This veg-erriffic food-fest is for a few reasons:

  1. I really like vegetables. Nom nom CRUNCH.
  2. I like to think, or at least pretend on a bad day, that I eat nutritiously.
  3. Soy is good. Seitan is also good (try it at Whole Foods). Edamame is muy delicioso. Bottom line: Meat substitutes are pretty tasty.
  4. 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 … 🙂

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You’ll need:

  • 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.
Mmm! So much tasty.

Mmm! So much tastiness. (Note: As you can tell from the picture, this version includes sliced deli ham that’s been sauteed.)

  • 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!


4 Responses to “Going Vegetarian: Kale & Mushroom Frittata”

  1. Kimm January 8, 2013 at 9:51 pm #

    Veggie Veggie Veggie!

    • galleykitchengal January 9, 2013 at 8:19 am #

      Haha, I wish WordPress had a “like” function. Thanks, Kimm! Miss you!

  2. Tamara Faith January 8, 2013 at 10:23 pm #

    I’m going to have to get in on all the Kale action 🙂 Everyone seems to love it! Thanks for sharing ..

    • galleykitchengal January 9, 2013 at 6:54 pm #

      Thanks so much, Tamara! I know, Kale is “so hip” right now, haha. Any dark green is delicious and good for you — can’t go wrong! Thanks for reading!

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