INGREDIENTS
2 large eggs
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoons kosher salt, divided
2 teaspoons olive oil
1/2 cup cremini mushrooms, sliced (or other mushrooms of your choice)
1/2 cup loosely packed baby kale
1 tablespoon crumbled goat or feta cheese
INSTRUCTIONS
1. Preheat broiler to high, and set a rack 6 inches from the heat.
2. Break eggs into a small bowl. Use a fork to beat them like a back-talking bass drum until completely blended and slightly frothy. Stir in half the pepper and half the salt.
3. Heat olive oil in an 8-inch cast-iron skillet over medium-high. Add mushrooms to pan; sauté 4 minutes or until nicely browned. Stir in kale and remaining salt and pepper; sauté 30 seconds or until kale is just wilted. Add eggs; stir slowly and tilt the skillet a few times so runny parts hit the pan. After about 2 minutes, when the eggs are lightly browned on the bottom with a few shiny spots still on top, sprinkle with cheese.
4. Place pan under broiler; broil 1 minute or until cheese softens and golden-brown spots appear on egg. Slide frittata onto a plate.
NUTRITIONAL INFORMATION (1 serving)
269 calories
CARBOHYDRATE 4.0
FIBER 1.0g
PROTEIN 16.0g
FAT 21.0g
SUGARS 1.0g
ADDED SUGARS 0.0g