Shake up your morning meal routine with our Mushroom & Kale Frittata!

This hearty, bone-boosting breakfast (or lunch!) whips together in 15 minutes and requires just a few ordinary ingredients…

But this “no flip omelette” is anything BUT ordinary!

In one skillet, we’ve packed a fantastic dose of bone-supporting protein, healthy fats, and nutrients like vitamin A, D, K, E, and calcium.

We know you’ll love this recipe – try it this week!

Mushroom & Kale Frittata | BoneCoach™ Recipes

SERVES: 2

TOTAL TIME: 15 minutes

Ingredients

1 tbsp (15ml) fresh pressed extra virgin olive oil or avocado oil or ghee

8oz (226g) mushrooms, sliced

1/2 tsp (2ml) sea salt

2 cups (500ml) kale, roughly chopped

Pinch freshly cracked black pepper (optional)

6 large organic, cage-free eggs, beaten

3 tbsp (45ml) milk of choice (non-dairy if Paleo or Paleo AIP)

Directions

1) Heat an iron skillet over medium heat. Once hot, add oil, mushroom, and half the salt. Cook for 5 minutes, stirring occasionally.

2) Add in the kale and black pepper. Continue cooking for 2-3 minutes.

3) Whisk the eggs with the milk, and season with remaining salt. Pour the egg mixture of the vegetables and cook for 2-3 minutes until the edges are set, but the center is still runny.

4) Place the skillet under your oven broiler for 5-6 minutes, until the top is golden and slightly puffed up!

5) Carefully remove from the oven, let it rest for 5 minutes before slicing and enjoying! Next time, repeat using your favorite frittata fillings!

Note: UV-exposed mushrooms are a great source of vitamin D2

Recipe created by BoneCoach™ Team Dietitian Amanda Li, RD & Chef.