- 2 large eggs
- 1/4 teaspoon freshly ground black pepper, divided
- 1/8 teaspoon kosher salt, divided
- 2 teaspoons olive oil
- 1/2 cup sliced cremini mushrooms
- 1/2 cup loosely packed baby kale or spinach
- 1 tablespoon crumbled goat or feta cheese
- calories 269
- fat 21 g
- satfat 5.9 g
- monofat 10.2 g
- polyfat 2.9 g
- protein 16 g
- carbohydrate 4 g
- fiber 1 g
- cholesterol 378 mg
- iron 2 mg
- sodium 450 mg
- calcium 147 mg
- sugars 1 g
How to Make It
Preheat broiler to high, and set a rack 6 inches from the heat.
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.
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.
Place pan under broiler; broil 1 minute or until cheese softens and golden-brown spots appear on egg. Slide frittata onto a plate.
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