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Shiitake Frittata with Labneh, Kale & Shallots

This vegetarian main will satisfy everyone- those who value good looks, those who appreciate umami, and those who know that kale in your frittata means you can nab a second scone. Creamy pools of labneh, softened shallots, and meaty shiitake mushrooms join the greens in this sophisticated main.
Servings 6
Author Cheryl Sterman Rule

Ingredients

  • 12 large eggs
  • 1/4 cup plain whole-milk or low-fat Greek yogurt
  • Kosher salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil plus (optional) additional for drizzling
  • 4 large shallots sliced
  • 6 shiitake mushrooms stemmed and halved (or coarsely chopped if very large)
  • 6 kale leaves stems and central stalks removed, leaves chopped
  • 1/2 cup labneh
  • 1 to 2 teaspoons dried culinary lavender or snipped fresh chives

Instructions

PREP THE OVEN.

  1. Preheat the broiler.

MAKE THE FRITTATA.

  1. In a large bowl, whisk the eggs and yogurt.
  2. Season generously with sa lt and pepper.
  3. Heat a 14-inch cast-iron skillet over medium heat. Add the 1/4 cup oil and the shallots. Cook, stirring frequently, until soft, about 4 minutes. Add the shiitakes cut side down and the kale. Cook, undisturbed, for 5 minutes.
  4. Pour the egg mixture around the mushrooms and, using a small scoop or tablespoon, dollop the labneh on top in little mounds. Cook for 5 minutes longer, sliding a spatula under the frittata to let the liquideggs flow underneath as large swaths begin to set. (If using a 12 - inch skillet, cook for a minute or two longer.)

BROIL AND SERVE

  1. Slip the pan under the broiler and broil until the frittata is golden and set, 2 to 3 minutes, watching carefully.
  2. Serve warm or at room temperature, garnished with the lavender or chives and drizzled sparingly with additional olive oil, if desired.