Mushroom and kale frittata with tomato and basil salad

Mighty Mushroom and Kale Frittata

Course Breakfast
Cuisine Vegetarian
Keyword breakfast frittata, frittata
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
275 kcal
Author Jamie Oliver


  • 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


  1. 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.

  2. 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.

  3. 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. 

  4. 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. 

  5. 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.

  6. 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.