(adapted from Kale Frittata recipe showcased on the Foodie App)
Ingredients
8-10 Kale leaves, stems removed
1 Tablespoon Olive Oil
1 White Onion, finely diced
4 ounces of sliced Cremini Mushrooms
2 cloves Garlic, pressed or minced
8 large Eggs
2-3 Tablespoons Whole Milk
⅓ cup shredded Mozzarella
¼ cup shredded Parmesan
salt and pepper
Instructions
Preheat the oven to 400 degrees.
Wash the kale well, dry and then, stacking a few leaves on top of each other at a time, cut the leaves into fine ribbons (chiffonade style).
Heat the olive oil in a large, oven-safe non-stick or cast iron skillet.
Once the oil is shimmering, add the diced onion and sliced mushrooms. Cook until both ingredients have softened and the onions have turned golden brown.
Add the pressed/minced garlic and kale ribbons to the pan.
Season with salt and pepper, cover and cook until the kale has wilted and cooked down.
While the kale cooks, in a separate mixing bowl, whisk the eggs, milk, and cheese, seasoning with a dash of salt and cracked black pepper.
When the kale has finally softened and is cooked down, remove your pan from the heat source.
Pour the egg/milk mixture over the kale. Stir gently to make sure all of the vegetables are distributed evenly in the pan.
Place the pan in the oven and bake for about 10 to 20 minutes (or until eggs are set -- time will vary by oven). Let cool slightly before cutting into wedges and serving.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/the-gluten-free-collection-kale-frittata/