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Breakfast recipe · from the recipe book

Feta Mushroom Onion Frittata with Dill

A tender, fluffy skillet-to-oven frittata studded with garlicky browned mushrooms, sweet onion, salty feta pockets and fresh dill, served with crisp toast.

Feta Mushroom Onion Frittata with Dill

Ingredients

  • 8 large400 gEggs
  • ½ cup120 gCottage cheese, 2%
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • 4 cups sliced280 gWhite mushroomssliced
  • 1½ medium160 gRed onionthinly sliced
  • 2 cloves6 gGarlicminced
  • 2¾ cups chopped60 gKalestems removed, chopped
  • 1 tbsp15 gOlive oil
  • 1 cup sprigs8 gFresh dillchopped
  • ½ tsp1 gBlack pepper
  • 1 tsp2 gLemon zest
  • 4 slices128 gWhole-wheat breadtoasted

Steps

  1. Preheat the oven to 400°F (200°C) with a rack in the middle.
  2. In a large bowl, whisk the eggs, cottage cheese, black pepper, lemon zest and half of the dill to make the egg mixture; set aside.
  3. Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the red onion and cook for 5 minutes until softened.
  4. Add the mushrooms and cook for 7 minutes until browned and their liquid has cooked off. Stir in the garlic and kale and cook for 2 minutes until the kale wilts.
  5. Lower the heat to medium. Pour the egg mixture over the vegetables, scatter the feta on top, and cook without stirring for 3 minutes until the edges begin to set.
  6. Move the skillet to the oven and bake for 12 to 15 minutes, until puffed, set in the center and it reaches 160°F (71°C).
  7. Rest 3 minutes, sprinkle with the remaining half of the dill, and cut into 4 wedges. Serve each with a slice of toasted whole-wheat bread.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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