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Healthy Breakfast Frittata

This recipe was made for a Sunday brunch but honestly, it is yummy at anytime of day. 


200g mushrooms (quartered)

2 handfuls of kale 

7 eggs

1/4 cup milk of your choice (I used coconut milk)

Handful of cheddar cheese

Pinch of parmesan cheese

Salt and pepper to taste

Cherry tomatoes for topping

Note: use a medium to small frypan so your frittata isn't too thin


  • Cook mushrooms and kale on medium heat until cooked (approximately 3-5minutes)
  • Whilst they are cooking, in another bowl mix the eggs, milk and cheddar cheese with salt and pepper
  • When the mushrooms and kale look cooked, add egg mix to frypan to cover the vegetables. Cook on low heat on stove for a further 5-7 mins to help the base set
  • Add some cherry tomatoes and a handful of Parmesan cheese to the top
  • Transfer to the grill until set ( approx another 10 mins).

Enjoy x