MAGIC MUSHROOM FRITTATA

Magic Mushroom Frittata image

This vegetarian frittata recipe relies on protein-rich kefir farmer cheese and eggs for a hunger fix and shiitakes for their meaty texture; sautéing coaxes out their smoky, savory essence.

Provided by Julie Smolyansky

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup plus 2 tablespoons extra virgin olive oil
1 cup sliced shiitake mushrooms
Maldon sea salt
1/2 cup firmly packed lacinato (Tuscan) kale, plus a few extra leaves for garnish (optional)
1 clove garlic, sliced
1/4 cup sliced red onion
6 large brown eggs
3/4 cup organic plain whole-milk kefir
Kefir Farmer Cheese, crumbled
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme

Steps:

In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.
Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.
Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.
In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the kefir, 1/2 cup of the olive oil, the farmer cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)