Beech Mushroom & Kale Frittata
This Greek-inspired frittata is everything brunch dreams are made of: easy and satisfying, it fills the house with nutty and savory aromas. Leftovers are welcome but not always possible!
Makes: 6-8 slices
Ingredients
4 tablespoons extra virgin olive oil
8 ounces RI Mushroom Co. Brown Beech mushrooms, trimmed, chopped
8 ounces RI Mushroom Co. White Beech mushrooms, trimmed, chopped
8 large eggs
½ cup milk, whole preferred
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon minced garlic (~2-3 cloves)
½ each fennel bulb, small diced
4 cups chopped kale (~4 ounces)
2 tablespoons water
½ cup crumbled feta cheese
2 tablespoons chopped dill, plus more for garnish
Directions
Preheat the oven to 350 °F and prepare vegetables before cooking.
In a 10” oven-safe skillet or cast iron pan, heat extra virgin olive oil over medium-high heat. Once shimmering, add chopped RI Mushroom Co. Brown and White Beech mushrooms and cook, stirring occasionally, until the mushrooms begin to soften and brown, about 5 minutes.
Meanwhile, beat eggs, milk, salt, and black pepper in a medium bowl and reserve. Do not overmix the eggs as it will make the frittata puff in the oven and get dense as it cools.
Add minced garlic and diced fennel to the mushrooms and cook until the fennel is translucent and garlic is fragrant, about 5 minutes. Stir in chopped kale, add water, and cook until greens are wilted and liquid has evaporated.
Pour in the prepared egg mixture and top with crumbled feta cheese and chopped dill. Continue to cook, without stirring, until the edges start to pull away from the sides of the pan, about 5 minutes. Transfer skillet to the oven and bake until set, 15-18 minutes. Remove from the oven, let cool slightly, and slice into 6 or 8 equal pieces. Garnish with chopped dill and enjoy warm or cold.
Chef’s Notes:
Other RI Mushroom Co. mushrooms are great in this preparation, substitute with equal amounts of Lion’s Mane or Maitake mushrooms.
The Frittata slices can be cooled to room temperature, wrapped individually in plastic wrap or parchment, and eaten throughout the week for an easy meal prep.