• Karine Wlasichuk

Hearty Frittata : Eggs for Dinner Made Acceptable

Updated: May 1, 2020

I think you know by now -thanks to my last 80+ articles and tons of in-your-face Instagram stories- that I am no baker. So if I happen to have an extra carton of eggs which are about to expire, I turn to meals such as breakfast casseroles, carbonara pasta, egg muffins or simply extra-special omelettes for a week. However, there is an easier way out: a good old reliable oven-baked frittata. Not only is it an excuse to use up all your vegetables that may or may not look a little rough for the wear, it also requires at least 6 eggs and is gone within minutes so you can make more than one. Because it's that delicious. Are you excited yet? Okay great. You will also notice that I said oven-baked, because we don't have the time and patience required to stand around a skillet. Not today. So get your baking dishes out and butter them up.

You should additionally note that you can prepare this in advance and keep it in the fridge for a couple of mornings and serve it with a bunch of pre-roasted breakfast potatoes (while we're on theme and all, I would add a Mimosa in there). Lastly, although I used kale and mushrooms for this week's frittata, you can also substitute with: sun-dried tomatoes, green peas, thinly sliced zucchinis, and many others!

You will need,

Eggs (6)

Milk (1/4 cup)

Kale (around 2 cups, but honestly as much as you want, as long as you discard the veins and only thinly slice the leaves)

Cremini mushrooms (1/2 pint)

Yellow onion (1, chopped)

Butter (about 2 tbsp- I use a garlic and herbs-infused butter)

Salt and pepper

Mozzarella (1 cup, shredded- you are most welcome to use any cheese of your choice)

Serve alongside chopped and roasted potatoes (40 minutes in the oven at 350 degrees) with salt, pepper and olive oil drizzled all over the pan.

A few steps,

(If you serve it with potatoes, place them in the oven 15 minutes before you start any of this preparation)

1. In a large bowl, combine cheese, milk, whisked eggs and add salt-pepper. Set aside.

2. In a large skillet over medium-heat, melt butter and start browning the onions and mushrooms while stirring for 5-7 minutes. Add salt and pepper. When the mushrooms have shrunken and the onions become translucent and soft, you can start adding the kale.

3. Add the kale in smart batches and stir, whilst adding olive oil to help the leaves soften faster. Repeat a few times until your batches are shrunken and mixed with the mushrooms and onions. The entire process takes 3-4 minutes. Take off heat.

4. Add the browned vegetables to the cheese bowl and mix (I personally prefer pouring the cheese mixture into the skillet, whichever is biggest and most convenient for you).

5. In a pre-buttered baking dish, pour the entire mixture. If desired, add bread crumbs in at this step.

6. Bake in the oven at 350 degrees for about 25-30 minutes. Serve alongside a nice spinach salad and roasted potatoes- or whichever side of your choice!

And as always, an appreciation for René's lunche preparation and how to pack sauces and condiments in a cute manner: