Kale Mushroom Tomato Frittata

You know there are days when my pantry is almost empty. On those days, I make a mishmash of stuff that challenges me to use up scraps from my crisper and pantry and turn them into an edible meal. Notice I didn’t say delicious. I said edible. 😀

Fortunately, I almost always have tons of eggs around as I love baking. Nothing worse than wanting to bake and then finding that there are no eggs of butter. As of the time of this writing, I have 4 blocks of butter in my fridge and about 20 eggs on my kitchen counter. Don’t ask!

Back to my little dish, I’m always of the opinion that if something can be put into eggs, or eaten with an egg on top, that is a meal for me. So the other day, I found some leftover kale, bits of dried mushroom all broken up in a baggy, a tub of frozen shrimp from the forgotten corner of my freezer and a handful of cherry tomatoes, I figured… FRITTATA!

Kale Frittata 1

Basically, frittata means loaded omelette. Put anything you like in it and fry with some beaten eggs. Almost everything will taste good encased in beaten eggs. I’m certain.Kale Frittata 2

To start, I sautéed the white parts of the spring onion with minced garlic to bring out some fragrance.Kale Frittata 3

Once that’s all smelling really nice, in goes the stems of the kale. I chopped it up pretty small just so they cook at about the same time as the stem. It’s pretty tough so the smaller the better.Kale Frittata 4

I like to get them slightly soft before adding bits of reconstituted mushroom. I have no idea what dried mushrooms these are as they sat in a baggy for ages. Probably leftover maitake or something. Anyway, those need a toss to warm through with some salt.Kale Frittata 5

I added the little defrosted shrimps right after together with kale leaves.
Kale Frittata 6

When the stems have wilted the tomatoes can go in. I beat up my eggs with a glug of milk to give it some fluffiness. If you solely use eggs alone, the frittata would be tougher.Kale Frittata 7

I made sure the filling is properly distributed through out the pan. Lest you have one side full of good stuff and another side barren and empty.Kale Frittata 8

The next step is the most crucial. My way of doing frittatas do not include any oven time. What I do is I’d cover the pan and turn the flame down to the lowest it would go and let that sit for a good 10 minutes. Or until the eggs have set like this!Kale Frittata 9

I hate having to dig the frittata out. It always braks! So I do the flipping thing with a plate that’s larger in circumference than the pan.Kale Frittata 10

Hi yak! And it’s there! I served this with some do chua and and whole grain lavender mustard that we got from Lyndoch Lavender Farm, South Australia. Love the subtle lavender flavour with the tangy mustard.Kale Frittata 11

Serving it brownside up just makes it a little more appetizing to me. Kale Frittata 12

Fluffy interiors thanks to milk! I highly recommend adding milk to beaten eggs every time you make scrambled eggs or frittata.Kale Frittata 13

And that was our rather simple but well rounded dish. I reckon it would be good in a sandwich.
I’m now wondering how creative other people get with fridge scraps.

xoxoxo, Jayne

“For thus saith the LORD God of Israel, The barrel of meal shall not waste, neither shall the cruse of oil fail, until the day that the LORD sendeth rain upon the earth.” (1 Kings 17:14)

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Kale Mushroom Tomato Frittata
serves 2

Ingredients:

4 whole large Eggs
1/4 cup Milk
1 stalk Spring Onions, trimmed & roughly sliced
1 clove Garlic, peeled & minced
1 small bunch Kale, stalks chopped thinly & leaves roughly chopped, separated
6 Cherry Tomatoes, halved
1/2 cup dried Mushroom bits, reconstituted (chopped fresh mushrooms can be used)
10-12 small Shrimp, peeled
2 tbsp vegetable Oil
1 tsp Salt

  1. Choose a suitably sized frying pan, preferably nonstick. Mine was about 8 inches in diameter.
  2. Heat up the oil and sauté garlic and spring onions until fragrant, about 1 minute.
  3. Add in chopped kale stalks, reconstituted mushrooms & salt. Sauté until stalks are tender, about 1-2 minutes.
  4. Toss in shrimp & kale leaves. Stir to let leaves wilt then add tomatoes.
  5. Beat up eggs and milk. Pour eggy mixture in, making sure the filling is evenly distributed throughout the egg.
  6. Cover the pan and turn the heat down to very low and leave to cook & steam for about 10 minutes or until egg has set on top. Make sure the heat is not too high or the bottom will burn.
  7. Once set, flip frittata out onto a plate.
  8. Serve with mustard, do chua or any good pickles.

Comments

  1. I love the fact that you make so many pictures !
    The recipe also looks great

    • Haha.. I try too hard, I guess. I’ve always loved blogs that give step by step pictures so I know what each step looks like. So I try in my puny attempt to replicate that here.

  2. I always LOVE blogs with step by step picture..please continue….I will do the same next time on mine but may be not as good as you 🙂 ..

    • I love step-by-step pictures too! I got the inspiration from Ree (The Pioneer Woman) because I appreciated knowing how each step is supposed to look like. Ah, my pictures are phone camera pics! Long way more to go for me. 🙂

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