Kale & Mushroom Frittata

Simple one-pan meals can be your best friend when you're preparing for the week ahead. Filled with hearty kale and earthy mushrooms this frittata cooks up a satisfying meal that you can feed you for most of the week.

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  • 1 tbsp avocado oil + additional for greasing
  • ⅓ cup chopped yellow onion
  • 1 cup sliced mushrooms
  • 1 cup baby kale
  • 1 clove garlic, minced
  • ½ tsp ground black pepper
  • ¼ tsp sea salt
  • 8 large eggs
  • ⅓ cup grated Parmesan cheese
  • pesto or pico de gallo, optional


1. Preheat oven to 350°F. Grease an 8 x 8-inch baking dish with oil. Set aside.

2. In a large skillet on medium-high, heat oil. Add onion and sauté 4 minutes. Add mushrooms and kale and cook 4 minutes more. Add garlic, pepper and salt and cook 30 seconds more, until garlic is fragrant. Transfer to baking dish.

3. In a medium bowl, whisk eggs and Parmesan, then pour over vegetables.

4. Bake for 20 minutes. When cool, cut into 8 slices (2 slices per serving). Top with pesto or pico de gallo before serving.

NOTE: Refrigerate half and freeze remaining. Thaw and/or heat before serving.