Fresh and easy Collard Greens, Feta, Mushroom Frittata with garlic and dried herbs. This simple recipe is big on flavor and makes for a perfect make-ahead breakfast!
How’s your breakfast game hanging?
This frittata was a get-out-of-your-breakfast-rut-comma-Julia recipe.
Packed with collard greens, mushrooms, dried herbs, and flavor-blasted with garlic and feta, this frittata is one of those instant drool fests.
For me, frittatas are a most excellent make-ahead breakfast situation. I can whip one up and eat on it for the following 4 or 5 days.
If you’re of the school of opinion that breakfast is a MUST DO, but find yourself pressed for time in the mornings before work, doing a make-ahead frittata situation can be your saving grace.
How to Make a Frittata:
All we do to prepare this frittata is sauté up the mushrooms, garlic, and collard greens.
While they’re cooking, simply whisk the eggs, feta, and sea salt together.
Transfer the egg mixture to the skillet, then pop the whole thing in the preheated oven.
Out comes a glorious breakfast that was fun-in-the-making and tastes so fresh yet comforting.
For those of you who are trying out a ketogenic diet, or eat low-carb in general in life, this frittata is perfection. It also fits a primal and vegetarian lifestyle.
- Are you dairy-free or doing a round of Whole30? Simply omit the feta cheese!
- Caramelize an onion for additional blissful flavor. Just note if you do this, it will add about 45 minutes to your sauté time (onions take a billion years to caramelize), so work that into your morning plan.
- Incorporate fresh herbs. I love using fresh sage, thyme, and basil in my frittatas!
- Replace the feta with a shmancy cheese like gouda or gruyere.
- Prefer kale or spinach over collard greens? Make the swap!
- If you follow a Low-FODMAP diet, omit the garlic.
- Swap the dried thyme and sage for any dried herbs you have on hand.
Collard Greens, Feta, Mushroom Frittata
- Preheat the oven to 325 degrees F.
- Heat the avocado oil in a large oven-safe skillet (I use a 12-inch cast iron skillet) over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until much of the moisture has cooked off the mushrooms and they are deeply brown, about 8 minutes.
- Add the garlic, collard greens, herbs, and half of the sea salt. Continue cooking until garlic is very fragrant and greens have wilted, about 3 to 4 minutes.
- In a mixing bowl, whisk together the eggs, feta, almond milk and remaining sea salt until well-combined. Evenly pour this mixture into the skillet with the vegetables. If need be, use a wooden spoon to shift the ingredients around until it appears as though the vegetables are well-distributed.
- Bake on the center rack of the preheated oven 25 to 30 minutes, or until frittata is cooked through.
- Allow frittata to cool 10 minutes before slicing and serving.