Kale, Mushroom, and Manchego Frittata


Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro


  • 2 tablespoons grapeseed oil
  • 1 8-oz. pkg. sliced cremini mushrooms
  • 1 teaspoon minced garlic
  • 2 packed cups thinly sliced lacinato kale
  • 8 large eggs
  • 4 ounces Manchego cheese, shredded (about 1 cup)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


1 Preheat broiler with oven rack 6 inches from heat. Heat oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and tender, 9 to 10 minutes. Add garlic; cook, stirring constantly, for 1 minute. Add kale; cook, stirring occasionally, until kale is tender, about 2 minutes.

2 Beat eggs in a bowl with a fork or whisk until well blended. Stir in Manchego, salt and pepper. Pour egg mixture over mushroom mixture in skillet. Reduce heat to medium and cook until bottom is set, about 3 minutes. Transfer skillet to oven; broil until frittata is set and top lightly browns, about 2 minutes. Serve immediately.

  • Active:
  • Total:
  • Yield: 6 servings

Nutritional Information

Calories per serving: 228
Fat per serving: 18g
Saturated fat per serving: 7g
Cholesterol per serving: 268mg
Fiber per serving: 1g
Protein per serving: 14g
Carbohydrates per serving: 3g
Sodium per serving: 454mg
Iron per serving: 1mg
Calcium per serving: 296mg

Good to Know

Look for a “pastured” label or the Certified Humane seal on your egg carton. Chickens that roam pasture have the most varied diet, so they yield the most nutrient-rich eggs.