This vegetarian frittata recipe relies on protein-rich kefir farmer cheese and eggs for a hunger fix and shiitakes for their meaty texture; sautéing coaxes out their smoky, savory essence. Shiitakes are a traditional Chinese symbol of longevity, as they’ve been used medicinally for more than six thousand years. They’re rich in B vitamins and copper (for energy), selenium (for thyroid and reproductive health), and zinc (for wound healing). And here’s a fun trivia fact: Mushrooms are one of the few food sources of vitamin D, which is crucial for bone health as well as for a robust immune system. (Others include fatty fish like salmon and tuna, egg yolks, and fortified dairy—like kefir!) Just as the human body creates vitamin D when sunlight hits our skin, when the sun’s rays reach the surface of these fungi, it stimulates the conversion of ergosterol, a substance found only in mushrooms, into vitamin D. Shiitakes, in particular, produce multiple types of vitamin D.

　　

Ingredients

4 servings

　　

Shiitakes:

1 cup plus 2 tablespoons extra virgin olive oil

　　1 cup sliced shiitake mushrooms

　　Maldon sea salt

　　

Kale:

1/2 cup firmly packed lacinato (Tuscan) kale, plus a few extra leaves for garnish (optional)

　　1 clove garlic, sliced

　　1/4 cup sliced red onion

　　

Frittata:

6 large brown eggs

　　3/4 cup organic plain whole-milk kefir

　　Kefir Farmer Cheese, crumbled

　　1 teaspoon chopped fresh tarragon

　　1 teaspoon chopped fresh flat-leaf parsley

　　1 teaspoon chopped fresh thyme

　　

For the shiitakes:

Step 1

In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.

　　

For the kale:

Step 2

Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.

　　

For the frittata

Step 3

Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.

　　

Step 4

In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the kefir, 1/2 cup of the olive oil, the farmer cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)

　　From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.