A savory Frittata with a scrumptious combination of mushrooms, kale, sun-dried tomatoes, scallions and Gouda! What a special treat and so versatile and easy, add any ingredients you have on hand!
Ingredients:
Serves 4
- 8 oz of sliced mushrooms of your choice, I used baby bellas
- 1 tsp of oil
- 3 cups of chopped kale or baby spinach
- 2 cloves of garlic, chopped
- 8 eggs
- 1/2 cup of whole milk
- 1/4 cup of sun dried tomatoes, well drained and chopped
- 1 tsp of salt
- 1/2 tsp of pepper
- 1 cup of Gouda cheese, grated, divided use
- 4 scallions, white and green part, chopped
Directions:
Preheat oven to 350°
Start by heating the oil in a heavy skillet over medium heat and saute the mushrooms for 3 – 4 minutes
Add in the kale and the garlic and cook a few more minutes until the kale wilts, turn off the heat.
In a large bowl, add the eggs and break the yolks with your whisk, then whisk in the milk just until combined, it’s important not to overbeat.
Stir in the sun-dried tomatoes, salt and pepper, 1/2 cup of Gouda, scallions, and the cooled mushroom/kale mixture.
Pour into a lightly oiled 2 qt casserole dish or a 10″ cast iron skillet, sprinkle on the remaining 1/2 cup of cheese and bake for 20 – 25 minutes, then broil just until golden brown.
Serve hot or at room temperature. A fresh fruit salad is perfect with this amazing frittata!
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