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Amazing 6 Savory Winter Vegetable Frittata

Savory Winter Vegetable Frittata
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Enjoy this bright and flavorful Savory Winter Vegetable Frittata. It is a fantastic low-carb brunch option packed with seasonal kale, mushrooms, and cheesy goodness. This recipe brings a little bit of that Sunday joy to your weekday table.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup heavy cream or milk
  • 1 cup chopped kale, stems removed
  • 1 cup sliced mushrooms (cremini or white button)
  • 1/2 cup shredded Gruyère cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
  3. Add the chopped shallot and cook until softened, about 2 minutes.
  4. Add the sliced mushrooms and cook until they release their moisture and brown slightly, about 5-7 minutes.
  5. Add the kale to the skillet. Cook until the kale wilts, about 2-3 minutes. Season lightly with salt and pepper.
  6. In a bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper.
  7. Stir half of the Gruyère cheese into the egg mixture.
  8. Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the remaining Gruyère and all of the Parmesan cheese on top.
  9. Cook on the stovetop for 3-4 minutes until the edges of the frittata start to set.
  10. Transfer the skillet to the preheated oven.
  11. Bake for 15-20 minutes, or until the center is set and the top is lightly golden.
  12. Let the frittata cool in the skillet for 5 minutes before slicing and serving.

Notes

  • You can substitute kale with spinach or Swiss chard if you prefer.
  • Use any oven-safe skillet you have available; cast iron works very well here.
  • For an extra flavor boost, add a pinch of nutmeg to the egg mixture.

Nutrition

Find it online: https://sundayflavor.com/savory-winter-vegetable-frittata-recipe/