Weekday lunch idea: kale, ham, mushroom and feta frittata
I am always looking for ways to spice up my weekday work lunches, so I thought, why not a frittata?
I came across this recipe on the lovely I Breathe…I’m Hungry blog, and loved the simplicity but deliciousness of the ingredients used in this frittata. To round out my lunch, I decided to serve the frittata slice over a bed of chopped kale, which would wilt nicely when microwaved at work.
The result was great! A filling, healthy lunch that was speedy to make ahead of time, and easy to put together each night for my lunch the next day. I will definitely be making more frittatas for my work lunches!
Kale, ham, mushroom and feta frittata - adapted slightly from I Breathe…I’m Hungry
- cooking spray for the pie dish
- 1/2 cup chopped mushrooms
- 1/2 cup chopped deli ham
- 4 Tbsp finely chopped kale
- 2 Tbsp chopped fresh parsley
- 4 eggs
- 4 egg whites (we buy the ones in the carton, but you can use regular eggs and keep the yolks for a later project)
- 1/4 cup milk (I used 1%)
- 1/4 tsp nutmeg
- 1/4 cup light feta cheese, crumbled
- salt and pepper to taste
You have the option to first fry the mushrooms or you can leave them fresh. Giving them a quick fry makes them more flavourful, but it is up to you.
Preheat your oven to 375 degrees and spray your pie dish with cooking spray.
Mix the eggs, egg whites and milk in a bowl until the yolks are completely combined. Add the nutmeg, salt and pepper and stir again.
Pour into your prepared pie dish (I used a 9” pie dish). Evenly distribute the mushrooms, ham, kale, parsley and feta into the egg mixture. Press the veggies/ham/feta down if they are sticking out too far for your liking.
Bake for about 20 to 25 minutes or until the mixture is set, and the edges are beginning to brown gently. Serve warm, or cool and cut into four (or more) slices to be used in your weekday work lunches. Serve on a bed of chopped kale!