This easy vegetarian mushroom & kale frittata is a perfect fix for a family’s brunch, lunch or dinner. Packed with a lot of veggie goodness, it comes together in 30 minutes and requires minimum prep work. A real healthier winner.
*This is a paid advertorial with Tesco.
Talking from personal experience, I find that there’s still so much misconception about how eating healthier is boring, expensive and just not very much fun. I’m so delighted to have teamed up with Tesco and Jamie Oliver, one of the nation’s most favourite chefs, to show just how delicious, affordable and fuss free healthier food can be. Are you excited as much as I am? Then read on.
Jamie Oliver, who has been at the forefront of educating the Brits how to cook healthier for so many years now, has partnered with Tesco to create three simple and budget-friendly healthier recipes. Cooking from scratch is the best way to look after our health and Jamie wants to empower Tesco’s customers to ‘eat better food by embracing beautiful fresh produce and getting maximum goodness in every meal’. Look out for the cards with Jamie’s recipes in Tesco’s stores when you do your next grocery’s shop.
MUSHROOM AND KALE FRITTATA
Being a busy mum, this simple and efficient recipe for vegetarian mushroom and kale frittata became a great addition to our family’s recipe collection. Mushrooms provide a meaty texture to this dish, whilst kale adds a little crunch, as well as extra nutrients. This dish is perfect for a family brunch, lunch or dinner. And the best thing is – you cook it in one pan, so it saves a lot of washing up after! Any leftovers can be used for kids’ lunch boxes too. Extra brownie points.
What I love about this mushroom and kale frittata is that it requires minimum prep work. If you don’t feel like slicing the mushrooms, just tear them and throw into the pan – every minute counts when you have a hungry family waiting for their meal! With 30 minutes to make and £1.59 per serve, this healthier family meal is a great way to sneak in more wholesome goodness into your diet without breaking the bank.
Pairing this mighty mushroom and kale frittata with light and juicy tomatoes & basil salad is a real testament of how simple fresh flavours can work so well together.
As always, I would love it if you popped in to share your feedback in the comments sections below.
See you next week.
MUSHROOM AND KALE FRITTATA
- 400 g mixed mushrooms
- 100 g curly kale
- 1 tbsp olive oil
- 4 spring onions
- 75 g cottage cheese
- 40 g reduced-fat Cheddar
- 3 garlic cloves
- 8 large free-range eggs
- 2 beef tomatoes
- extra virgin olive oil
- 15 g fresh basil
- 1. Preheat the oven to gas 6, 200°C, fan 180°C. Slice or tear the mushrooms into a 26cm nonstick ovenproof frying pan and dry-fry on a medium heat for 5 mins or until slightly charred, then remove to a plate – you may need to work in batches.
- 2. Put the kale in a bowl, drizzle over ½ a tbsp olive oil and add a small pinch of salt. Toss together, then give the leaves a scrunch with your hands.
- 3. Trim and finely slice the spring onions, then tip into the bowl with the cottage cheese. Finely grate in the Cheddar, season with pepper and mix well.
- 4. Finely slice the garlic, add to the pan with ½ tbsp olive oil and cook for 2 mins or until golden. Add the mushrooms and season.
- 5. Lightly beat the eggs, then pour into the pan, moving the egg around with a spatula for 1 min before allowing it to settle. Arrange the kale over the top, pushing it into the egg a little. Dollop over spoons of the cheese mixture, then transfer to the oven for 10 mins or until golden and nicely set.
- 6. Slice the tomatoes and arrange on a plate. Drizzle with the extra-virgin olive oil, season to taste and pick over the basil leaves.
- 7. Loosen the edges of the frittata with a spatula, then slide onto a board. Serve in wedges with the fresh tomato salad.