Mushroom & Kale Frittata

10 25 352
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 2
Mushroom & Kale Frittata
Health Highlights


1 tbsp Butter, grass fed, unsalted
1 onion(s) Sweet onion (diced)
8 mushroom(s) Cremini (Italian) mushroom (sliced)
2 cup Kale (finely sliced)
4 large egg Egg (free-range)
1 pepper(s) Roasted red peppers, canned (finely sliced)
2 tbsp Goat cheese, soft (crumbled)
1 pinch Sea salt, fine
1 dash Black pepper
2 tbsp Basil, fresh ((optional))


In an oven-safe pan, over medium heat, melt the butter and add onions and mushrooms. Saute until softened and golden, about 3 minutes.

Add the kale and a tablespoon of water at a time and cook until wilted and shiny, about 3 minutes.

While the vegetables are cooking, crack eggs into a small bowl and whisk to combine. Pour eggs over vegetables and cook for about 3 minutes until the eggs set and the bottom is golden brown.

Turn on the Broil setting of the oven.

Add crumbled goat cheese and roasted red pepper to the top of the eggs and vegetables.

Place the pan under the broiler and cook it until the top is golden and the eggs are cooked through, between 2-5 minutes.

Remove from the broiler and sprinkle with salt and pepper and fresh herbs.

Slice into quarters and serve immediately!

Nutrition Facts

Per Portion

Calories 352
Calories from fat 196
Calories from saturated fat 77
Total Fat 21.7 g
Saturated Fat 8.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 4.4 g
Cholesterol 453 mg
Sodium 386 mg
Potassium 862 mg
Total Carbohydrate 21.6 g
Dietary Fiber 5.3 g
Sugars 11.4 g
Protein 20.3 g

Dietary servings

Per Portion

Meat Alternative 1.1
Milk Alternative 0.2
Vegetables 4.6

Energy sources