* This is a paid advertorial with Tesco
Mushroom and kale frittata- the ultimate breakfast or brunch for a whole family! This is also an easy and delicious way to add more fresh veggies to your diet!
I’m super excited about today’s post, and I hope you will be too! It’s a delicious recipe for mushroom and kale frittata, created by a great partnership of Tesco and everyone’s favourite chef, Jamie Oliver! Excited? Then read on!
Tesco and Jamie Oliver have teamed up together…
…to create three delicious, healthier and affordable recipes for easy meals made from scratch! Cooking healthier and tasty meals is often thought of as being complicated and expensive, so I hope that with today’s recipe for mushroom and kale frittata, I can prove to you, that it doesn’t have to be that way!
Jamie Oliver doesn’t need an introduction, and with these incredible recipes, he created especially for Tesco, he shows us how to make healthier, tasty and affordable dishes from scratch that little bit easier. The man who is changing the eating habits of the nation, is proving to us, once more, that eating healthier doesn’t have to be time consuming or complicated.
Mushroom and kale frittata- your ultimate breakfast, lunch or dinner!
This simple, yet packed with fantastic flavours dish, will be perfect for a family breakfast, lunch or dinner. It uses only simple, fresh and budget-friendly ingredients, making it accessible for anyone. What I love the most about this frittata is the fact that it is packed with healthy veggies, counting towards 3 of your 5 a day! Easy, one-pan breakfast, lunch or dinner, that will please the whole family, and takes 30 minutes to make, start to finish. Also, at £ 1.59 per serve, it is one of the most budget-friendly, healthier meals out there!
The combination of flavours from mushrooms, garlic and kale works perfectly well together. Juicy and sweet tomato salad is an ideal companion, and the whole dish is so well-balanced and easy to prepare, it will quickly become your go-to breakfast, lunch or dinner!
How do I make frittata?
Firstly, you will need a good nonstick and ovenproof frying pan. I’m using the pan that is 26cm in size, but if you have smaller, or bigger one, simply adjust the amount of your ingredients. Start with dry-frying your mushrooms. I’ve used a mixture of close-cup mushrooms and some beautiful, seasonal Chanterelle mushrooms (available at larger Tesco stores). Fry them for about 5 minutes, until they are lightly charred, then set aside on the plate. Massage the kale with olive oil and salt (it helps to soften the texture of this leafy green), mix the cottage cheese with chives, cheddar and black pepper, and gently beat the eggs in a separate jug.
Fry the garlic, add the mushrooms back to the pan, then pour the eggs. Top the frittata with kale and cheese mixture, then keep moving your spatula around the egg mixture for about a minute or so, before allowing it to settle. Move the pan with frittata into the preheated oven, and allow it to cook for about 10 minutes there, until nicely set. That’s it! Simple, right?
Try Jamie’s and Tesco’s healthier and affordable recipes today!
The leaflet with Jamie’s inspiring and easy recipes is available at selected Tesco stores, so remember to pick one next time you are doing your groceries! If you are more of the ‘online shopper’, worry not, they’ve got you covered too, as these recipes are also available on Tesco Real Food website!
Eating healthy was never easier or more affordable!
I hope that you have enjoyed today’s post and the recipe, and as always, I would love to hear from you, so feel free to leave me a comment and a rating below!
Until next time!
Mighty Mushroom and Kale Frittata
- 400 g mixed mushrooms
- 100 g curly kale
- 1 tbsp 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 tbsp extra-virgin olive oil
- 1 small handful of fresh basil leaves
- 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 1/2 tbsp olive oil and add a small pinch of sea salt. Toss together, then give the leaves a scrunch with your hands.
- 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 1/2 tbsp olive oil and cook for 2 minutes until golden. Add the mushrooms and season.
- Lightly beat the eggs, then pour into the pan, moving 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, bomb over spoons of the cheese mixture and transfer to the oven for 10 mins, 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 basil leaves. Loosen the edges of the frittata with spatula, then slide onto a board. Serve in wedges with the fresh tomato salad.
You can also view the original recipe on Tesco Real Food websie
Commissioned posts is how I’m able to continue working on the blog and creating recipes for you. All opinions in this post are my own.