kale-packed mushroom frittata
Frittatas are a great way to incorporate healthy fats, protein, and vegetables all in one dish. Unlike your traditional frittata, this one is way more loaded with kale and mushrooms than eggs.
Ingredients
avocado oil
1 shallot, sliced
1 tbsp butter
4 leaves of kale, destemmed and chopped
5 oz button mushrooms, sliced
pinch of salt
pinch of black pepper
1/4 tsp paprika
tsp turmeric powder
1/2 tsp red pepper flakes
4 eggs
2 tbsp (vegan) cream cheese
3 tbsp oat milk
Directions
Preheat oven to 400°F. Heat and oil an oven-safe skillet on medium-high heat. Add shallot and cook until softened. Add butter and let shallots caramelize a bit.
Carefully add kale to skillet and cook until wilted. Stir in mushrooms, pepper, salt, paprika, turmeric, and red pepper flakes. Cook until mushrooms soften.
While vegetables cook, whisk eggs, cream cheese, and oat milk together. You can have clumps of the cream cheese in the mixture. once mushrooms soften, pour egg mixture into skillet and let sit for 30 seconds.
Remove skillet from heat and transfer to oven to bake for 10-12 minutes. Remove from oven and use a spatula to loosen the sides and slide frittata out of the skillet.
