A really simple mushroom frittata with asiago & kale. It’s a hearty breakfast that’s full of flavor and extremely comforting…perfect for Thanksgiving morning or any weekend throughout the fall and winter. Full of caramelized mushrooms, shallots, garlic, lots of kale, buttery asiago cheese, and fresh parsley. Simple, satisfying, and a great option for serving a crowd!
I’m a big fan of a substantial breakfast on Thanksgiving. Something nutritious that will energize the start of the day and power you through the hours of cooking ahead.
This year, we’ll be making this mushroom frittata! I’d consider it healthy, yet it is SO delicious and feels special for a holiday. It’ll fill you up just enough to get through the afternoon and still leave you plenty hungry for the big holiday feast.
mushroom frittata with asiago & kale – the details
You’ll start by pan-roasting the mushrooms until they’re caramelized and tender. It’s important to do these on their own first so that they have enough room in the skillet to brown.
Then, you’ll cook some shallots, garlic, and kale in melted butter before adding those mushrooms back in. The egg mixture has milk, lots of freshly grated asiago cheese, and a pop of fresh parsley. Whisking the eggs until nice and frothy will help the frittata puff up in the oven.
Just pour those eggs into the skillet, top the whole thing off with more cheese, and into the oven it goes. It bakes until golden brown and cooked through and has the most intoxicating rich smell from the asiago.
I like to let the frittata cool slightly before cutting it into slices. You could also just scoop it out of the skillet. Either way, top it with extra cheese, some more parsley, and freshly cracked black pepper. Everyone will love it.
Serve it with some bacon or sausage on the side, some jammy toast, or throw on a sweet breakfast item (like this pumpkin french toast) if you’re wanting to create an even bigger breakfast spread!Print
Mushroom Frittata with Asiago & Kale
a simple frittata with pan-roasted mushrooms, sautéed kale, and asiago cheese flavored with butter, shallots, garlic, and parsley
- 2 tbsp olive oil
- ½ lb baby portobello mushrooms, stemmed + sliced ¼”
- ½ lb shiitake mushrooms, trimmed + quartered
- kosher salt
- freshly cracked black pepper
- 2 tbsp butter
- 1 large shallot, thinly sliced
- 4 cloves garlic, minced
- 4 cups thinly sliced tuscan kale
- 10 eggs
- ¼ cup whole milk
- 1 ¼ cup grated asiago cheese, plus extra for topping
- 2 tbsp chopped fresh parsley
- Preheat the oven to 375°F. Heat a 12” cast iron skillet over medium-high heat. Add the olive oil. Once hot, add the mushrooms. Cook for about 6 minutes, stirring often, until caramelized and tender. Season with a pinch of salt and freshly cracked black pepper. Transfer the mushrooms out of the skillet.
- Over medium heat, add the butter. Let it melt and then add the shallots. Cook for 2-3 minutes, or until browned. Stir in the garlic and cook for another 30 seconds. Add the kale. Stir well and cook for a minute or so to wilt. Season with a pinch of salt. Turn the heat to low. Stir ¾ of the mushrooms back in.
- In a large mixing bowl, whisk the eggs until frothy. Whisk in the milk, 1 cup of the grated asiago cheese, parsley, and a pinch of salt. Pour the mixture into the skillet. Let cook for a minute, allowing the eggs to slightly set.
- Sprinkle the remaining mushrooms and ¼ cup of asiago over the eggs. Transfer the skillet to the oven and bake for 20 minutes, or until fully cooked though. Turn the oven to broil and allow the top to brown, just another 1-2 minutes. Watch closely so it doesn’t burn. Transfer the skillet out of the oven and let the frittata cool for a few minutes.
- Cut the frittata into slices and serve with extra asiago, parsley leaves, and black pepper over top.