Rating: 3.5 stars
55 Ratings
  • 5 star values: 11
  • 4 star values: 19
  • 3 star values: 11
  • 2 star values: 10
  • 1 star values: 4
  • 55 Ratings

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Credit: Danny Kim

Recipe Summary

total:
40 mins
hands-on:
15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the shallots. Cook, tossing frequently, until the shallots are tender, 2 to 3 minutes. Transfer to a plate. Reserve the skillet.

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  • Whisk the eggs, crème fraîche, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Whisk in the Cheddar and half the Parmesan. Toss the kale with 1 tablespoon of the remaining oil.

  • Heat the remaining 1 tablespoon of oil in the reserved skillet over medium heat. Add the egg mixture to the skillet, followed by the mushrooms, the kale, and the remaining Parmesan. Cook until the frittata is set just around the edge, 2 to 3 minutes.

  • Transfer the skillet to oven and bake until the frittata is just set, 20 to 24 minutes. Slide onto a plate to serve.

Nutrition Facts

390 calories; fat 31g; saturated fat 13g; cholesterol 295mg; sodium 640mg; protein 20g; carbohydrates 8g; sugars 1g; fiber 1g; iron 2mg; calcium 361mg.
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