When we're on a healthy eating kick, this frittata is a favorite breakfast!
Keyword caramelized onion, eggs
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
3largebutton or crimini mushroomssliced
1/4cuplow fat feta cheesecrumbled (can use goat cheese as well)
parsleychopped, for garnish
Preheat the oven to 375 degrees.
In a small 7" skillet (preferably cast iron) heat the olive oil over medium heat. Add the mushrooms and sauté for 3-4 minutes until they start to brown and give off some of their liquid.
Stir in the kale and cook for 2-3 minutes until it begins to wilt. Add the caramelized onions and stir to combine. Add the salmon and gently fold into the kale and onion mixture. Spread the ingredients evenly in the pan.
Add salt and pepper to the eggs and whisk to combine. Pour the eggs over the salmon mixture. Sprinkle the goat cheese over the top and cook for one minute -- do not stir.
Transfer the pan to the hot oven and cook for about 6 minutes or until eggs are just set. Turn the temperature gauge to "broil" and continue to cook the eggs for an additional 2 -3 minutes until they start to brown on top.
Let the frittata rest for about 2 minutes before cutting. Sprinkle with chopped parsley.
If you don't have leftover caramelized onions, just sauté the same amount of onions with the mushrooms. It won't have that subtle sweetness, but will be good just the same. You can also substitute smoked salmon for the fresh.