Mushroom Goat Cheese Frittata
Ingredients
The vegetables
-
8
ounces
baby bella mushrooms, sliced
-
1
medium
red bell pepper, diced
-
3
cups
kale leaves
-
3
cloves
garlic, minced
The fats
-
2
tablespoons
olive oil
-
1
tablespoon
unsalted butter
The dairy
-
⅓
cup
2% milk
-
2
ounces
goat cheese
The eggs
The seasonings
-
½
teaspoon
salt, divided
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 400°F.
- Heat a 12-inch cast iron pan over medium-high heat and add olive oil.
- Sauté the mushrooms and bell pepper until browned, about 6-8 minutes.
- Add butter, kale, garlic, and ¼ teaspoon of salt; sauté until the kale is wilted.
- Whisk together eggs, milk, ¼ teaspoon salt, and pepper until combined.
- Crumble goat cheese over the sautéed vegetables.
- Pour the egg mixture over the vegetables, tilting the pan to distribute evenly.
- Bake uncovered for 14-16 minutes until the edges are golden and pulling away from the pan.
- Test for doneness with a toothpick in the center.
Nutrition Facts (estimated)
Servings
6
Calories
207
Total fat
15g
Total carbohydrates
7g
Total protein
12g
Sodium
334mg
Cholesterol
229mg
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