1.30.17 Mushroom, Kale, and Parmesan Frittata
This winter, we decided to try something we’ve never done before - we joined an egg CSA. I’ve written at great length about how much we love our vegetable CSA from Plowshares and Prairie Farm, and when our farmers announced that they were also offering eggs, we signed up immediately. It was a great decision.
Now that we’ve got a regular supply of beautiful, fresh eggs, I’ve found myself making a lot of things like quiches and frittatas. I discovered early on that when it comes to the general chaos involved with taking care of a toddler and the many things that go with it, these are the sort of dishes that go a long way toward making my life easier: they can be made quickly and with little effort whenever you have a bit of spare time; they’re a good way to use up veggies and other leftovers that may be lying around the fridge; and, perhaps most importantly, they are good for any meal, and are as tasty at room temp as they are fresh out of the oven. This means that each week, I whip up some sort of egg based concoction up during a bit of free time, and dinner, or lunch, or the next day’s breakfast (or most likely all three) have been taken care of.
Did I mention how much Leo loves them? I’ll admit, he’s generally a good eater, but anything that gets him excitedly jumping up and down in his high chair as he watches me prepare it is extra good in my book. While we love a good quiche, I find that I generally prefer making frittatas. It may be because you don’t have that extra step of dealing with dough. It may be that you can make practically the whole thing in one pan, minimizing cleanup. Or it may just be my recent discovery that a slice of frittata, doused with hot sauce and layered between slices of toast makes for one killer breakfast sandwich. Whatever the case, the fact remains, in our house, the frittata is a lifesaver. And with our abundance of eggs, we’ll be feasting on them regularly for the foreseeable future.
Mushroom, Kale, and Parmesan Frittata
Makes 4 servings
- 1 Tbsp olive oil
- 3 scallions, chopped
- 10 oz cremini mushrooms, sliced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 5 oz baby kale (baby spinach works great here too)
- 6 eggs
- ¼ cup creme fraiche or sour cream
- 1 cup grated parmesan cheese, divided
- 1 Tbsp parsley, roughly chopped
1. Preheat oven to 400 degrees.
2. Heat the olive oil in a 10 inch cast iron pan over medium heat. Once hot, add the scallions and mushrooms, cooking until just softened, about 3-4 minutes.
3. Add the salt, pepper, and smoked paprika, and continue cooking for another minute. Add the kale, and cook, stirring frequently, until kale is completely cooked down.
4. In a bowl, whisk together the eggs, creme fraiche or sour cream, and ¾ cup of parmesan cheese. Pour egg mixture into the pan, tilting pan slightly so ensure that the egg mixture forms an even layer over the entire pan. Continue cooking over medium heat on the stove until the egg along the edges of the pan has just set, about 2-3 minutes.
5. Sprinkle the remaining ¼ cup parmesan cheese evenly over the top, then place the pan in the oven and bake until frittata is puffed and just slightly golden on top, about 10-12 minutes.
6. Remove from oven, sprinkle parsley over the top, cool slightly, then slice and serve.