Roast Mushroom & Kale Fritatta
Prep time
Cook time
Total time
This simple one pot meal makes use of gorgeous free range eggs, roast mushrooms and kale.
Recipe type: Main
Cuisine: Vegetarian
Serves: 2
  • 1 cup brown mushrooms, roughly chopped
  • 1 tspn minced garlic
  • ½ tspn ground cumin
  • 3-4 sprigs of thyme, roughly chopped
  • 6-8 black olives, pitted and halved
  • 1 tbspn slivered almonds
  • 1 tbspn rice bran oil
  • Pinch of salt and cracked black pepper
  • 4 eggs
  • ½ cup natural yoghurt
  • 2 tbspns of parmesan cheese
  • 1 tbspn fresh dill, finely chopped
  • 8-10 kale leaves, finely chopped
  • 30g blue cheese (or other salty cheese of choice)
  1. Heat the oven to 180 degrees centigrade and grease a small ovenproof pan with a little cooking spray.
  2. Add mushrooms, garlic, cumin, thyme, olives, almonds, oil and seasoning to the well-greased pan and toss well to coat.
  3. Pop in the oven for 10-12 minutes.
  4. While the mushrooms are roasting, add the eggs to a medium sized bowl and whisk.
  5. Add the yoghurt, parmesan and dill and mix well.
  6. Remove the pot from the oven; add the kale followed by the egg mixture. Gently push the mushrooms around the pan to encourage an even coverage.
  7. Sprinkle the top with blue cheese and pop back in the oven for another 15 minutes (or so), until the top is golden and it is cooked in centre.
  8. Serve with a green garden salad.
Recipe by she cooks, she gardens at