Mushroom and Collard Greens Frittata

Difficulty:
1/5

Ease of preparation rating: Easy

Yield: 4 servings

Ingredients:

3 tablespoons (45 ml) butter

½ cup (120 ml) diced garlic scapes

½ cup (120 ml) diced onions

1 cup (240 ml) sliced cremini mushrooms

3 cups (720 ml) thinly sliced collard green leaves, stems removed

2 tablespoons (30 ml) finely chopped fresh thyme

8 eggs

1/3 cup (80 ml) full fat cream

Salt and pepper

Method:

Preheat grill to medium heat.

 

Heat butter in a cast iron skillet over medium-high heat. Add garlic scapes and onion and cook until tender. Add mushrooms and cook for 3-4 minutes or until slightly brown. Add collard greens and thyme and cook for 2-3 minutes or until wilted.

 

In a mixing bowl, whisk eggs, cream, salt and pepper vigorously until smooth and airy. Add to hot pan, distribute ingredients evenly on the bottom of the pan and cook for 2 minutes. Place lid on pan, reduce heat to medium-low and cook for 7-8 minutes.

 

Once cooked through, remove from heat.