Ingredients
-
8 large eggs
-
1/4 cup milk (or cream)
-
1 cup Asiago cheese, grated
-
1 cup kale, chopped (stems removed)
-
1 cup mushrooms, sliced (cremini or button)
-
1 small onion, diced
-
2 cloves garlic, minced
-
2 tbsp olive oil
-
Salt and black pepper to taste
-
Optional: fresh herbs (thyme or parsley) for garnish
Instructions
-
Preheat oven to 375°F (190°C).
-
In an oven-safe skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant.
-
Add mushrooms and cook for 4–5 minutes until softened and slightly browned.
-
Stir in chopped kale and cook 2–3 minutes until wilted. Season with salt and pepper.
-
In a bowl, whisk eggs with milk and half of the grated Asiago. Season lightly.
-
Pour the egg mixture over the vegetables in the skillet. Gently stir to combine evenly.
-
Cook on the stove for 2–3 minutes until edges start to set.
-
Sprinkle remaining Asiago on top and transfer skillet to the oven. Bake for 12–15 minutes, or until the center is fully set and golden.
-
Remove from oven and let cool slightly. Slice and garnish with fresh herbs if desired.
Notes
-
Use an oven-safe nonstick skillet to make flipping unnecessary.
-
Add other veggies like bell peppers or spinach for variation.
-
Serve warm with a side salad or crusty bread.
- Prep Time: 10
- Cook Time: 20