Garden greens, garlic and mushroom frittata 🌿

Frittatas are so fun and versatile. I usually start with some vegetable base, and then add herbs and cheese. In this case, I’m using Kale, mustard & turnip greens, which provide a lot of vitamin K and C, great for immune support amongst other things. I love when cooking vegetables in season there are natural benefits for your health, such as during winter we can all use antioxidant and immune boost. 

Recipe (4 servings):

- Lots of greens as they cook down (kale, turnip tops, mustard greens, arugula, radish tops, etc) 

- 2 cloves garlic, minced

- A few oyster mushrooms 

- 4 eggs 

- Heaping spoon of cottage cheese 

- Salt and pepper 

- Parsley to serve

Sauté the greens & mushrooms in olive oil and butter. Add the garlic and cook a few minutes more. Pour into pre-greased baking pan (pie dish or square 8x8) and let cool for a few minutes. 

Meanwhile, blend the eggs and cottage cheese. Pour over the cooled mixture and top with feta. Bake at 350 for 18-20 minutes.