Sunday Supper: Mushroom and Greens Frittata

  • Updated: June 27, 2014 - 1:27 PM

Reprinted with permission from Vibrant Food written and photographed by Kimberley Hasselbrink (Ten Speed Press, © 2014

Photo: Kimberley Hasselbrink •Vibrant Food,

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Wild Mushrooms and Greens Frittata

Serves 4 to 6.

Note: Kefir can be found at many supermarkets and at natural foods stores. From “Vibrant Food,” by Kimberley Kasselbrink.

• 8 oz. assorted mushrooms, such as chanterelle or cremini

• 10 eggs, beaten

• 1/4 c. kefir or buttermilk (see Note)

• 4 oz. soft, fresh goat cheese, crumbled

• 1 tbsp. chopped fresh thyme, plus more for garnish

• 1/2 tsp. fine sea salt

• Freshly ground black pepper

• 2 tbsp. unsalted butter, divided

• 1 c. coarsely chopped broccoli

• 1 c. loosely packed baby chard leaves, plus more for garnish


Preheat oven to 375 degrees.

Clean mushrooms using as little water as possible, because washing mushrooms causes them to absorb water and dilutes their flavor. Slice them about ¼ to ½ inch thick.

In large mixing bowl, whisk eggs with the kefir, goat cheese, thyme, salt and pepper. Set aside.

Warm a 10-inch cast-iron or oven-safe skillet over medium-low heat. Add 1 tablespoon butter. When frothy, add mushrooms and stir. Sauté them until soft and cooked through, 8 to 10 minutes. Remove mushrooms from pan and set aside.

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