Egg fritatta with mushrooms, arugula and kale (Mike Green)
Egg Frittata (feeds 2, but recipe can easily be doubled in a larger pan to feed 4-6)
4 Nature's Farms organic eggs (beaten vigorously in a bowl)
1 cluster of oyster mushrooms
½ bunch of kale (washed and pulled into small pieces off the stem)
1 clove of black garlic finely diced
a handful of arugula to top off the frittata
1 tablespoon of olive oil
pinch of sea salt
1/4 of a lemon
Heat a small cast iron skillet on medium until pan is hot, but not smoking.
Add olive oil and oyster mushrooms along with a pinch of sea salt (this will pull a bit of the moisture from the mushrooms as they cook).
After about a minute add the kale and black garlic and stir.
Once kale has begun to wilt, and mushrooms have shrunk by almost half in size, pour over the vigorously beaten eggs (the more you beat these eggs, the fluffier your frittata will be).
Take pan off element then place on the top rack of your oven under the broiler. (The bottom of the pan will be hot enough to cook the eggs on bottom while the broiler will do the trick for the top)
Keep a good eye on the frittata as the eggs will begin to rise quite quickly.
Take pan out of the oven once top has begun to brown just slightly.
Let the pan sit for a minute then gently ease the frittata out with a spatula and serve.
Toss the arugula with a healthy squeeze of lemon (and another pinch of sea salt) and plop that on top of the frittata.
The frittata should come out light and fluffy, with the whole dish taking about 5 minutes to produce.