Mushroom Frittata with Asiago and Kale
This Mushroom Frittata with Asiago and Kale is a wonderful choice when looking for a hearty yet light breakfast. The combination of earthy mushrooms, sautéed
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Ingredients
- 2 tbsp olive oil
- 1/2 pound baby portobello mushrooms, stemmed and sliced 1/4-inch thick
- 1/2 pound shiitake mushrooms, trimmed + quartered
- Kosher salt
- freshly cracked black pepper
- 2 tbsp butter
- 1 large shallot, thinly sliced
- 4 cloves garlic, minced
- 4 cups thinly sliced tuscan kale
- 10 eggs
- 1/4 cup whole milk
- 1 & 1/4 cup grated asiago cheese, plus extra for topping
- 2 tbsp chopped fresh parsley
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