Frittata is a fun word to say, isn’t it?
- 6 large eggs
- 1 1/2 C baby kale
- 1/2 lb fresh mozzarella, sliced into planks
- 1/2 C mushrooms, sliced thinly
- 1 C grape tomatoes, halved
- 1 medium-sized shallot, diced
- 1/4 C heavy cream
- 3 garlic cloves, minced
- 1 tbsp pecorino romano, grated
- 1 tsp kosher salt, to taste
- 1/2 tsp herbs de Provence
- 1/8 tsp cracked black pepper
- 1 tbsp salted butter
- Preheat your oven to 425°F and prepare a medium sheet pan by spraying it with nonstick spray or lining it with a silicone liner. Add your mushrooms, tomatoes, garlic, and shallot to the pan. Sprinkle over a pinch of kosher salt and drizzle on about a teaspoon of olive oil. Toss them together, making sure the oil and salt are distributed evenly. Roast on the bottom rack of the oven for 30 minutes, or until the tomatoes have shriveled down and mushrooms are softened.
- Place an oven-safe skillet over medium heat and add the butter. Once the butter has melted add the baby kale. Sprinkle on some kosher salt, then saute until the kale has completely wilted.
- While the kale is cooking down, beat together the eggs, heavy cream, herbes de Provence, and 1/2 tsp of kosher salt in a medium-sized mixing bowl. Set it aside.
- Transfer the roasted vegetables from the sheet pan into the skillet with the kale and stir everything together. Once combined, spread it out evenly, then pour in the egg custard. Tilt the pan or use the spatula to spread the custard around evenly. It should cover the vegetables pretty much entirely.
- Sprinkle the grated romano cheese over the entire surface, then arrange the mozzarella how you like, making sure each slice will have at least one piece. Push the mozzarella down slightly so that it’s nestled in the frittata mixture. Finish it with a crack of black pepper.
- Bake for 15 minutes, until completely set. Transfer to the counter and allow to cool for half an hour before serving.
Read the breakdown post above the recipe for all my tips and advice!
- Prep Time: 15
- Cook Time: 30