Brunch Obsession: Mushroom, Kale, and Cheddar Frittata

Happy Saturday!

I woke up this morning feeling like baking. One of my favorite brunch dishes is the wonderfully delicious Frittata. I love them because they’re essentially a glorified Omelet that can be enjoyed any time of day. 

I’ve NEVER tried Kale before… I know can you believe it?

I purchased a big bag of Kale Greens in an effort to incorporate more green leafy veggies to my diet. Anywhoo, I love a good Spinach Frittata so, why not try a Kale Frittata? 

With that being said…

Ingredients

1/4 cup olive oil

8 ounces mushrooms (such as cremini and shiitake), halved or sliced if large

Kosher Salt and Black Pepper

2 small shallots, chopped

8 large eggs

1/2 cup Milk

4 ounces Cheddar, shredded (1 cup)

2 ounces Parmesan, shredded (½ cup)

1/2 small bunch lacinato kale, stems discarded and leaves sliced (about 4 cups)

How to Make It

Step 1

Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the shallots. Cook, tossing frequently, until the shallots are tender, 2 to 3 minutes. Transfer to a plate. Reserve the skillet.

Step 2

Whisk the eggs, Milk, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Whisk in the Cheddar and half the Parmesan. Toss the kale with 1 tablespoon of the remaining oil.

Step 3

Heat the remaining 1 tablespoon of oil in the reserved skillet over medium heat. Add the egg mixture to the skillet, followed by the mushrooms, the kale, and the remaining Parmesan. Cook until the frittata is set just around the edge, 2 to 3 minutes.

Step 4

Transfer the skillet to oven and bake until the frittata is just set, 20 to 24 minutes. Slide onto a plate to serve

Et Voila…

Yummmm! This came out so perfect and delicious! 

Please feel free to stop by often to see what new thing I’m doing or cooking 😉

Until Next Time…

Brunch Obsession: Bacon & Cheese French Toast

Not sure if I’ve ever mentioned this before but, for anyone who knows me personally knows that I’m slightly obsessed with Brunch. Well no.. I’m completely obsessed with brunch! I’m 100% sure it comes from my love of Enjoying Breakfast Food paired with Lunch & Dinner Entrees Mid-day or any time of day. 

Oh, and did I mention Mimosas… Whaaaaatt? 

Who doesn’t love to drink Champagne mixed with OJ? 

That’s just plain old “Fabulous”! 

Today, I woke up feeling like making Boyfriend and I Omelets but, I had a taste for a Grilled Cheese or French Toast. I started thinking… how awesome it would be to have Bacon & Cheese melted inside of French Toast and so.. it happened! 🙂
Recipe:

*I used 1/4 cup of Butter Pecan Flavored Coffee Creamer instead of milk and fresh Wheat Bread instead of Stale Bread.

Directions:

Start with making your French toast. I like to flip after 1 minute then add my Cheese and Bacon. I added 1 slice of American to one side and about 1/4 of a cup of shredded Sharp Cheddar & A Shredded Mexican Blend to the opposite side. I broke 3 strips of Bacon in half and added the strips over the slice of American Cheese and let cook for about 2 minutes. 

 Flip the two halves together. Let cook for about another 2 minutes.

Et Voila…

Until next time…

New Experience: Fresh Water Scallops

Earlier this week, I decided to stop by the Deli Counter at my local Grocery Store and bought a 1/2 lb of Fresh Water Scallops. I’m learning slowly that I am a huge fan of Oysters, Clams, Mussels, and now Scallops. I’m really excited to have learned all about Mollusks and just how extremely delicious they are. It’s an acquired taste.. I’m assuming that Shrimp and Lobster were too once upon a time when you had your first experience. 🙂

Anywhoo, this afternoon I wanted something different for Brunch and decided to Google Scallop Brunch Recipes and came across a recipe from MarthaStewart.com

Seared Scallops and Bacon (YUM!)

Et Voila!

I wasn’t really feeling the Pasta today so, I made my scallops on the side of  bacon and eggs.

My first thought is that they sort of taste like Imitation Crab Meat just meatier if that makes sense. Ultimately, they weren’t that bad. They were however, a bad choice for brunch 😦 Initially, I had planned to make them alongside Asparagus and Angel Hair Pasta with a delicious white wine sauce. Welp, I guess that’s what happens when you  crave something different for Brunch. I am planning to buy them again and this time actually stick to the plan.

Until Next Time…