Kale and Mushroom Frittata, Dairy Free and Vegetarian

TODD VAN PATTER

This is a simple skillet meal that is delicious and easy to make. It's similar to a quiche, but since it doesn't have dairy it's a great option for dairy-free diets or anyone looking for a little less fat in the meal.

We also liked this Frittata because of all the potential for creativity. Many different vegetables would work just as well as the kale that we used: feel free to substitute broccoli for the greens, or add some potatoes or peppers to bring even more flavors. If you don't have shallots, some well- caramelized onions would do great in their place, and we actually added a couple cloves of minced garlic when we made it to boost the flavor even more. This would be a great way to use up leftover ingredients in your fridge.

As a bonus, you only need one pan to cook it all up! Our favorite kind of pan for this kind of cooking (start on the stove, end in the oven) is cast iron, but an all-steel, aluminum or other oven-safe pan could work as well.

Have fun!

Preheat oven to 350. Wash, chop and steam kale for 20 minutes (this can be done up to 2 days in advance and kept in the fridge).

Slice mushrooms and shallots.

Put a little olive oil in an oven-proof skillet and saute shallots until soft and golden. Add mushrooms and cook until the moisture evaporates. Add kale to pan and mix everything together.

In a separate bowl, whisk eggs. Pour eggs into pan and cook on medium heat until edges are firm.

Put pan in oven until the middle is firm (times will vary, but about 5 minutes or so). Switch oven to broil and put under broiler for about 90 seconds, just until brown and crisp.

Serve warm or at room temp.

Kale and Mushroom Frittata (Dairy Free and Vegetarian)

Ingredients:

1/2 a bunch of kale or spinach (3-4 cups, chopped)
one 8 oz container of button or cremini (baby bella) mushrooms
3 large shallots
8 eggs

Instructions:

Preheat oven to 350.
Wash, chop and steam kale for 20 minutes (this can be done up to 2 days in advance and kept in the fridge).
Slice mushrooms and shallots.
Put a little olive oil in an oven-proof skillet and saute shallots until soft and golden.
Add mushrooms and cook until the moisture evaporates.
Add kale to pan and mix everything together.
In a separate bowl, whisk eggs.
Pour eggs into pan and cook on medium heat until edges are firm.
Put pan in oven until the middle is firm (times will vary, but about 5 minutes or so).
Switch oven to broil and put under broiler for about 90 seconds, just until brown and crisp.
Serve warm or at room temp.

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