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Collard Greens, Feta, and Mushroom Frittata - Keto, primal, vegetarian - a simple breakfast recipe that can be made ahead of time | TheRoastedRoot.net #glutenfree
Collard Greens, Feta, Mushroom Frittata
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Course: Breakfast
Keyword: breakfast, collard greens, eggs, keto, low-carb, primal
Servings: 6 people
Author: Julia
  • 2 Tbsp avocado oil
  • 8 ounces baby bella mushrooms chopped
  • 5 cloves garlic minced*
  • 6 leaves collard greens chopped
  • 2 tsp dried thyme
  • 1/2 tsp dried sage optional
  • 1 tsp sea salt divided
  • 12 large eggs
  • 1/3 cup unsweetened almond milk **
  • 6 ounces feta cheese
  1. Preheat the oven to 325 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. Bake on the center rack of the preheated oven 25 to 30 minutes, or until frittata is cooked through.

  6. Allow frittata to cool 10 minutes before slicing and serving. 

Recipe Notes

*Omit the garlic for Low-FODMAP

**Replace the almond milk with half & half or whole milk if you can do dairy.