Mushroom and kale frittata – a versatile, nutritious, and incredibly delicious meal that transforms humble ingredients into a family favorite. Whether it’s a hearty breakfast, a satisfying brunch, or a light dinner, this frittata is an effortless way to infuse your diet with fresh vegetables and wholesome goodness. Get ready to discover your new go-to recipe!
Hello, culinary adventurers and home cooks!
Today, I’m thrilled to share a recipe that promises to bring both joy and health to your kitchen: a truly magnificent mushroom and kale frittata. This isn’t just any frittata; it’s a testament to how simple ingredients, thoughtfully combined, can create a meal that’s both nourishing and incredibly flavorful. What makes this recipe even more special is its origin – a brilliant collaboration between the renowned chef Jamie Oliver and the household name, Tesco. This partnership aims to simplify healthy eating, making it accessible and affordable for everyone. Intrigued? Let’s dive into the world of this “mighty” frittata!
Jamie Oliver and Tesco: Making Healthy Eating Accessible
In a world where healthy eating is often perceived as complicated, time-consuming, or expensive, the collaboration between Jamie Oliver and Tesco is a breath of fresh air. They’ve joined forces to craft a series of delicious, healthier, and affordable recipes designed to inspire families to cook from scratch. This mushroom and kale frittata is a prime example of their mission in action, proving that wholesome meals don’t require gourmet skills or a hefty budget.
Jamie Oliver, a name synonymous with culinary innovation and a passionate advocate for improving national eating habits, consistently demonstrates how easily we can integrate nutritious cooking into our daily lives. Through his work with Tesco, he has curated recipes that strip away the intimidation factor from cooking, offering straightforward steps to create dishes that are genuinely good for you. This partnership ensures that high-quality, fresh ingredients are readily available at Tesco stores nationwide, empowering more people to embrace home cooking and healthier lifestyles without compromise.
Mushroom and Kale Frittata: Your Ultimate Versatile Meal
This simple yet profoundly flavorful frittata is a culinary chameleon, perfectly suited for any meal of the day. Imagine waking up to a warm, savory slice for breakfast, enjoying a satisfying piece for lunch, or serving it as a light, wholesome dinner. Its appeal lies in its use of readily available, fresh, and budget-friendly ingredients, making gourmet taste accessible to everyone.
A Nutritional Powerhouse in Every Bite
One of the most compelling aspects of this frittata is its nutritional density. It’s packed with healthy vegetables, contributing significantly to your recommended daily intake – counting as 3 of your 5-a-day! Let’s explore the star ingredients:
- Mushrooms: Beyond their delightful earthy flavor, mushrooms are a fantastic source of B vitamins (riboflavin, niacin, and pantothenic acid), essential for energy production. They also contain selenium, an antioxidant, and can be a natural source of Vitamin D when exposed to UV light.
- Kale: Often hailed as a superfood, kale is bursting with vitamins K, A, and C, powerful antioxidants, and vital minerals. Its slightly bitter, robust flavor mellows beautifully when cooked, adding a wonderful textural contrast and a host of health benefits.
- Eggs: The foundation of any frittata, eggs are an excellent source of high-quality protein, essential amino acids, and choline, which is important for brain health.
This combination not only delivers fantastic flavors but also ensures a balanced meal that will keep you feeling full and energized.
Effortless Preparation for Busy Lives
In just 30 minutes, from start to finish, you can have this wholesome meal on the table. It’s a true one-pan wonder, simplifying both cooking and cleanup – a dream for busy families and individuals alike. The harmonious blend of earthy mushrooms, fragrant garlic, and vibrant kale creates a symphony of flavors that is both comforting and invigorating. Paired with a juicy, sweet tomato salad, the entire dish is beautifully balanced and remarkably easy to prepare. At an estimated £1.59 per serving, it stands out as one of the most budget-friendly yet nutritious meal options available, proving that healthy eating doesn’t have to break the bank.
How to Master Your Mushroom and Kale Frittata
Crafting the perfect frittata is simpler than you might think, especially with a few key tips. Let’s walk through the process to ensure your frittata is a triumph every time.
Essential Equipment and Ingredient Prep
Firstly, you’ll need a good quality nonstick, ovenproof frying pan. A 26cm pan is ideal for this recipe, but feel free to adjust ingredient quantities if your pan is slightly smaller or larger. Starting with the right tools ensures even cooking and easy removal.
The magic begins with the mushrooms. I recommend using a mix for depth of flavor; a combination of closed-cup mushrooms and some beautiful, seasonal Chanterelle mushrooms (often available at larger Tesco stores) works wonderfully. The key here is to dry-fry them for about 5 minutes until they are lightly charred and have released their moisture. This step is crucial for intensifying their flavor and preventing a watery frittata. Once done, set them aside on a plate.
Next, prepare your kale. Don’t just toss it in! Massaging the kale with a drizzle of olive oil and a pinch of salt helps to tenderize the leaves, making them more palatable and improving their texture within the frittata. This simple technique transforms tough greens into a softer, more enjoyable component.
For the creamy, cheesy element, combine cottage cheese with finely chopped chives (or spring onions as per the recipe card), grated reduced-fat Cheddar, and a generous crack of black pepper in a separate bowl. This mixture will add pockets of rich, savory goodness throughout the frittata. Finally, gently beat your eggs in a separate jug, ensuring they are well combined but not overly whisked, to maintain a fluffy texture.
Assembling and Baking Your Frittata
Return your frying pan to the hob. Sauté the finely sliced garlic until fragrant, then reintroduce the dry-fried mushrooms to the pan, allowing them to warm through and mingle with the garlic aroma. This builds the flavor base for your frittata.
Pour the beaten eggs evenly over the mushroom and garlic mixture. Using a spatula, gently move the egg mixture around for about a minute or so. This initial stir helps distribute the ingredients and prevents the bottom from setting too quickly before the top has a chance. Then, allow it to settle for a moment. This gentle movement encourages a more even set throughout.
Now, it’s time to add the final layers of flavor and texture. Artfully arrange the massaged kale over the top of the egg mixture, pressing it gently into the eggs. Dollop spoonfuls of your prepared cheese mixture over the kale. This layering ensures that every bite offers a delightful combination of flavors and textures.
Carefully transfer the pan into your preheated oven. Bake for approximately 10 minutes, or until the frittata is beautifully golden brown and nicely set in the center. The edges should be firm, and the middle should have a slight wobble but not be liquid. This direct heat from the oven ensures a perfectly cooked frittata from top to bottom. It’s truly that simple!
Serving Suggestions and Customizations
While the frittata bakes, prepare a simple yet refreshing tomato salad. Slice fresh beef tomatoes and arrange them on a plate. Drizzle with good quality extra-virgin olive oil, season with a pinch of salt and pepper, and scatter a small handful of fresh basil leaves over the top. The bright, acidic notes of the tomato salad provide a perfect counterpoint to the rich, savory frittata, creating a wonderfully balanced meal.
Once your frittata is out of the oven, use a spatula to gently loosen its edges from the pan, then slide it onto a cutting board. Serve it in generous wedges alongside your fresh tomato salad. This frittata is also excellent with a side of crusty bread, a dollop of Greek yogurt, or a sprinkle of fresh herbs. Feel free to customize it with other vegetables like spinach, bell peppers, or zucchini, or experiment with different cheeses like feta or goat cheese for a delightful twist.
Discover More Healthy and Affordable Recipes from Jamie Oliver and Tesco!
This mushroom and kale frittata is just one example of the fantastic, easy-to-follow recipes born from the collaboration between Jamie Oliver and Tesco. To find more inspiring dishes that will help you eat healthier without compromising on taste or budget, be sure to pick up a leaflet with Jamie’s recipes during your next grocery run at selected Tesco stores.
If you prefer the convenience of online shopping and digital recipes, worry not! These incredible creations are also readily available on the Tesco Real Food website. Exploring their collection will open up a world of simple, delicious, and nutritious meal ideas, reinforcing the message that eating healthy has never been easier or more affordable.
Empower yourself and your family to enjoy homemade meals that are both good for you and your wallet. With Jamie Oliver’s expertise and Tesco’s commitment to quality and value, preparing wholesome and delicious food from scratch is well within reach for everyone.
I genuinely hope you’ve enjoyed this exploration of the mighty mushroom and kale frittata and feel inspired to try the recipe yourself. Your feedback means the world to me, so please don’t hesitate to leave a comment or a rating below if you make it!
Until our next culinary adventure!
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Mighty Mushroom and Kale Frittata
Ingredients
- 400 g mixed mushrooms
- 100 g curly kale
- 1 tablespoon olive oil
- 4 medium spring onions
- 75 g cottage cheese
- 40 g reduced-fat Cheddar
- 3 small garlic cloves
- 8 large free-range eggs
- 2 large beef tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 small handful of fresh basil leaves
Instructions
- Preheat the oven to 200C (180C fan). Slice or tear the mushrooms into a 26cm nonstick ovenproof frying pan and dry-fry on a medium heat for 5 mins or until slightly charred, then remove to a plate – you may have to work in batches.
- Put the kale in a bowl, drizzle over with ½ tablespoon olive oil and add a small pinch of sea salt. Toss together, then give the leaves a scrunch with your hands to soften them.
- Trim and finely slice the spring onions, then tip into a separate bowl with the cottage cheese. Finely grate in the Cheddar, season with black pepper and mix well.
- Finely slice the garlic, add to the pan with ½ tablespoon olive oil and cook for 2 minutes until golden. Add the mushrooms and season with salt and pepper.
- Lightly beat the eggs, then pour into the pan. Gently move the egg around with a spatula for 1 minute before allowing it to settle. Arrange the kale over the top, pushing it into the egg a little. Spoon over dollops of the cheese mixture and transfer to the oven for 10 minutes, or until golden and nicely set.
- Slice the tomatoes and arrange on a plate. Drizzle with the extra-virgin olive oil, season to taste and top with fresh basil leaves. Loosen the edges of the frittata with a spatula, then slide onto a board. Serve in wedges with the fresh tomato salad.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.