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Cloud-light frittata


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Serves | Prep Time | Cook Time

Ingredients

½ bunch of kale, stems removed, leaves washed thoroughly
1 clove garlic, minced
1 medium sweet onion, minced
1 medium shallot, minced
2 portobello mushrooms, sliced in ½” chunks
6 eggs, divided
1/8 cup heavy cream
1/4 cup skim milk
1/2 cup shredded mozzarella cheese
1/4 cup freshly shredded parmesan cheese
kosher salt and freshly cracked pepper


Pre-heat oven to 350 F.


Steam kale and allow to cool.


Lie leaves on top of one another and chop into 1” slices.


Set aside.


Sauté garlic, onion and shallot with mushrooms until tender and onions are translucent.


Set aside.


Beat egg whites with a pinch of salt until stuff peaks form.


Beat egg yolks separately until pale and beginning to thicken.


Add cream and milk and beat for another minute.


Fold cheeses, salt and pepper into egg yolk mixture and then fold in the beaten egg whites.


Pre-heat frying pan on medium heat and add about a 1/2 teaspoon of olive oil and a teaspoon of butter.


Pour half of egg mixture into pan, top with kale, onions and mushrooms and then pour other half of egg mixture over.


Cook on stove top until bottom starts to brown and eggs are beginning to firm up.


Add remaining parmesan cheese on top and cook in oven until browned on top and eggs are fully cooked through – about 20-25 minutes.


Pairs Well With


Notes

A dash of local for every season
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