Farmhouse Brunch: Kale, Mushroom & Courgette Frittata

It's the perfect time of year to gather around the kitchen table and tuck into a farmhouse brunch over the weekends! If you find yourself looking for an alternative to the traditional fry-up, this veggie frittata is one of Sam's favourites.

Ingredients (serves 2)

  • 4 eggs, beaten
  • 1 small courgette, sliced
  • 2-3 medium mushrooms, sliced
  • 2-3 handfuls of kale, chopped (you could swap this for chard or spinach)
  • 1 tbsp grated cheese
  • Sea salt & black pepper

(optional extras that you could throw in for good measure: leftover cooked potato, fried onions/peppers, blanched French beans

Method

1. Pre-cook the vegetables. You can either fry them all up together quickly in a frying pan with a little olive oil, or you can cook them separately. If you choose to cook them separately, start by dry-frying the courgette slices, then use a spatula to remove them from the pan and set them to cool on a sheet of kitchen paper. Then add a little oil or butter to the pan and fry the sliced mushrooms. Remove the mushrooms with a spatula and drain them on kitchen paper, then quickly wilt the kale in the mushroom juices in the frying pan and drain in a colander or sieve.

2. Once the vegetables have cooled slightly, mix them with the beaten eggs and season generously with sea salt and black pepper.

3. Oil a 15-20cm cast iron skillet (I find this works best) or frying pan and put onto the hob on a medium heat. Meanwhile, turn on your grill.

4. When the oil starts to smoke, add the egg/veg mixture to the pan and cook for approximately 3 minutes - you should see the egg start to set around the sides. After 3 mins, give the pan a little shake. The egg at the top will move, but the bottom will have set. This is the point at which you want to transfer to the grill. 

5. Move the pan to the grill and continue to cook for another 2-3 minutes until you see the egg start to set on top. Remove the pan and sprinkle the top with grated cheese before returning to the grill for a final 1-2 minute blast...just enough to get the cheese all oozy and melted! Then serve!

 

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