Farm Fresh Egg & Yogurt Frittata

By Hannah Hassler


The other day I came home from work and had nothing, or so I thought, on hand to make for a cohesive and satisfying dinner. I went in the fridge and pulled out some kale, mushrooms and the last two eggs I had left that came from my friend and her lovely chickens.  I went to work and put together an amazingly delicious and satisfying “breakfast for dinner” that was healthy and light, while using all of the usual ingredients I had hiding in my fridge.  Feel free to substitute things in or out, I think the trick is balancing the vegetables with the egg/milk/yogurt and making sure everything is coated evenly!  Also,the nutmeg added a wonderful depth of flavor that was really nice. 

Farm Fresh Egg & Yogurt Frittata


½ Cup chopped cauliflower

2 Cups (uncooked) Kale

1 Onion

4 Large mushrooms

1 Clove of garlic, minced

2 Large fresh eggs

½ Cup Greek Yogurt

¾ Cup milk (I used whole, 2% is fine)

½ Cup cheddar cheese

¼ Teaspoon nutmeg

¼ Teaspoon paprika

1 Tablespoon olive oil


Preheat oven to 350 degrees. In a large non-stick skillet over medium heat, cook the olive oil, onions and garlic until caramelized about 3-4 minutes. Add the cauliflower and mushrooms, sautéing for another 3 or 4 minutes. Finally, add the kale and cover with a lid on low heat until completed wilted. Remove from heat and let cool slightly.  Meanwhile, in a large bowl whisk together the eggs, milk, nutmeg, cheese and yogurt. Slowly add the kale and mushroom mixture to the eggs and transfer to a pie or casserole dish. Finish with a dash paprika.  Bake for 35 minutes, until the edges are slightly browned, and the center is firm.

Enjoy for breakfast, lunch OR dinner!



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