Magic mushroom frittata recipe for a tasty brunch treat

Ingredients for Magic mushroom frittata

• 290 ml extra virgin olive oil

• 80 g sliced shiitake mushrooms

• Maldon sea salt

• 120 g firmly packed lacinato kale, plus a few extra leaves for garnish (optional)

• 1 clove garlic, sliced

• 40 g sliced red onion

• 6 large brown eggs

• 180 ml organic full-fat milk kefir

• Kefir farmer cheese, crumbled

• 5 ml chopped fresh tarragon

• 5 ml chopped fresh flat-leaf parsley

• 5 ml chopped fresh thyme

How to make Magic mushroom frittata

1. Heat 120 ml of the olive oil in a medium frying pan over medium-high heat until slightly shimmering.

2. Add the shiitake mushroom slices, spreading them evenly in the pan.

3. Leave the mushrooms to cook undisturbed until the sizzling sound quietens, allowing them to caramelise and develop a golden brown colour on one side.

4. Once caramelised, stir the mushrooms with a wooden spoon to loosen them.

5. Cook for a further few minutes and season with a pinch of sea salt. Note: Avoid salting too early, as it draws out moisture and hinders caramelisation.

6. Remove the mushrooms from the pan and transfer them to a bowl or plate to cool.

7. Trim the kale from its stem and cut it into thin strips.

8. In the same medium frying pan, heat 30 ml of the olive oil over medium-high heat.

9. Add the garlic and red onion, cooking until the garlic is slightly browned.

10. Add the kale and sauté for 3–4 minutes until soft, adding a small splash of water if the kale begins to stick or brown too much.

11. Season the kale with a pinch of sea salt and set aside with the mushrooms.

12. Preheat the oven to 160°C (fan) or 180°C (conventional).

13. Place a large shallow non-stick ovenproof dish in the oven to warm.

14. In a bowl, whisk the eggs until fully beaten and slightly fluffy.

15. Stir in the kefir, 120 ml of the olive oil, the farmer cheese, the cooled mushrooms, the sautéed kale, the chopped herbs, and 2 pinches of salt.

16. Pour the entire mixture into the heated ovenproof dish and bake for 25–30 minutes until slightly browned on top and a knife inserted in the centre comes out clean.

17. If using the kale garnish, add the leaves after 15 minutes of cooking.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.