Mushroom Frittata Recipe
3D Valley Farm eggs, Frondosa Farm mushrooms, potatoes, kale, caramelized onions, fontina, Parmigiano-Reggiano, mixed green salad
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Ingredients
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Frittata Ingredients
Mixed Green Salad Ingredients
Method
Frittata Directions
- 1
Prepare the Vegetables
Peel and dice the potatoes into small cubes. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat and add the diced potatoes. Cook until golden brown and tender, about 10-15 minutes, stirring occasionally.
- 2
Sauté the Onions and Mushrooms
While the potatoes are cooking, slice the onions and mushrooms. Once the potatoes are done, push them to one side of the skillet. Add the remaining tablespoon of olive oil and the sliced onions to the other side. Sauté until the onions are translucent, about 5 minutes. Then add the sliced mushrooms and cook for an additional 5-7 minutes until the mushrooms are soft.
- 3
Add the Kale
Chop the kale into bite-sized pieces and add it to the skillet. Stir everything together and cook for another 3-4 minutes until the kale is wilted.
- 4
- 5
Cook the Frittata
Pour the egg mixture over the sautéed vegetables in the skillet. Cook on medium-low heat, without stirring, until the edges start to set, about 5 minutes. Transfer the skillet to a preheated oven at 180°C (350°F) and bake for an additional 10-15 minutes, or until the frittata is fully set and slightly golden on top.
- 6
Cool and Serve
Remove the skillet from the oven and allow the frittata to cool slightly before slicing. Serve warm or at room temperature.
Mixed Green Salad Directions
- 7
Prepare the Salad
In a large bowl, combine the mixed greens. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- 8
Dress the Salad
Drizzle the dressing over the mixed greens and toss gently to combine. Serve alongside the frittata.
