‘Mushroom and Kale Frittata’ recipe. Super eas…


‘Mushroom and Kale Frittata’ recipe. Super easy, quick, superfood. why not throw in 2 tbsp chia seeds (in with the eggs) for an extra hit of nutrients? Greta for lunch (dinner or breakfast actually) with some Tahini Dressing.
4-8 servings2 tbsp olive or coconut oil
1 leek, white part sliced
3 cups altogether of mixed mushrooms, halved
1 tsp sea salt
1-2 garlic cloves, crushed
2 cups kale, chopped roughly (or silver beet or baby spinach)
6 organic eggs
1 cup of fresh basil leaves, torn
½ cup of soy, almond, coconut, rice or oat milk
2 tsp Dijon mustard
1 tomato, thinly sliced (to make it pretty)

Method РPreheat your oven to 150oC. In a heavy -based pan (cast iron is great), slowly saut̩ the leeks in the oil over a low heat. This should take about 10 mins. They will become very sweet, soft and changing colour. Then add the mushrooms and saut̩ until soft. Sprinkle half the salt over them. Add in the garlic towards the end. Lower the heat and toss in the kale and stir. Remove from the heat.
Next, whisk together the eggs, basil, milk, mustard and the rest of the salt and gently pour into the pan. Leave the pan over a low heat for a minute or two, so the bottom of the frittata cooks slightly/sets. Now lay the tomato slices on top, overlapping, then place in the oven for about 30 mins, or until the egg is set. Let it cool before slicing into wedges or thin slices. #kale #frittata #mushrooms


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