Mushroom Kale Frittata Crepes Recipe (2024)

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Mushroom kale frittata crepes are a thinly cooked frittata transformed into a posh crepes-look-alike. These frittata crepes can be served as a side or as an appetiser, but they’re nutritious enough to satisfy as a main paired with a large salad.

Fill them up with tender kale, earthy wildmushrooms and melt-in-your-mouth Fontina cheese for a hearty fall dish thatyou’ll want to make on repeat. Ready in 20 minutes, this easy healthy frittatarecipe is vegetarian, gluten-free, low-carb and keto friendly.

Mushroom Kale Frittata Crepes Recipe (1)

Disclosure: The book discussed in this post was provided to me for free by Andrea Soranidis and Page Street Publishing Co for an unpaid review. All opinions are my own. This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase.Learn more

☰ Table of Contents

Before we talk about the mushroom kale frittata crepes recipe…

I know, I know. You’re excited to learn how to make mushroom kale frittata crepes. But before we talk about this delicious healthy frittata recipe, allow me to introduce my latest cookbook obsession: 20-Minutes Italian, a beautiful cookbook written and photographed by Andrea Soranidis and release by Page Street Publishing Co. You may know Andrea as the creator of The Petite Cook, an award-winning UK-based food blog featuring delicious and healthy Italian recipes.

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20-Minutes Italian: Your Traditional Favourites, Faster, Easier and with a Modern Twist

The recipes in 20-Minute Italian were inspired by the meals Andrea’s mum would make for her growing up in Sicily. As a child, Andrea admired her mother’s ability to quickly prepare tasty classic Italian meals. Of the idea behind her book, Andrea says:

“Re-creating her meals and coming up with easier, faster versions of classic Italian recipes gave me the confidence to experiment more and more. And I began thinking, ‘maybe these recipes can actually help others who have as little time as I do!’ What started as a way to feed my family the delicious meals we loved as quickly as possible soon became this awesome cookbook, which will hopefully make your busy life easier!”

“The 75 recipes in this book will show you just how much you can do in 20 minutes. Some of the recipes are so simple and quick you could make them blindfolded.”

Andrea Soranidis, 20-Minute Italian

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About the book

The 20-Minute Italian is available as softcover print and eBook. The cookbook includes 75 quick Italian recipes and is divided into 7 chapters:

Quick and Easy Antipasti for All Occasions
Flashy Pasta and Risotto Dishes to Make on Repeat
Perfect Meat and Poultry in No Time
Exciting Fish and Seafood Mains in a Blink
Pulses and Grains Ready in Less than 20 Minutes
Speedy Nutritious Salads
Effortless Everyday Sides

The book will be released on 1 October isavailable for pre-order on Amazon.

The recipes

The recipes in 20-Minute Italianinclude beloved favourites of Italian cuisine, like carpaccio, homemadegnocchi, pasta recipes, risotto, or polpette. Seriously, just thinking aboutsome of the dishes makes my mouth water.

The recipes are straight forward and easy-to-understand.Andrea’s precise instructions are to the point, which is particularly usefulfor recipes you have never tried before. I also enjoyed reading the personal anecdotesand introductions Andrea put before each recipe.

The serving size is intended for 4 personsin most recipes, but can be easily scaled up or down.

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The ingredients

Speaking of ingredients, I love the widevariety of seasonal ingredients in the cookbook. Whether you crave Italian foodin summer or winter – you will surely find many delicious Italian meal ideas. Nowthat it’s autumn, I have set my eyes on the many delicious pumpkin recipes,like the Creamy Pumpkin Soup with Fried Sage or Pumpkin and SmokedPancetta Pasta.

Another plus is that you only need ingredientsthat are widely available and can easily be found in most supermarkets. When arecipe calls for Italian ingredients that could be difficult to buy, Andreaoften suggests alternatives and substitutions.

Dietary information

My family has different dietary requirements, and I was happy to see dietary information included with each recipe. No browsing the ingredients list to see if a recipe is gluten-free, dairy-free, or vegan.

Also note that the book doesn’t follow a specific diet. You will find a variety of vegetarian, meat, fish and seafood recipes. Some recipes are vegan and many gluten-free.

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Measurements

The measurements are in cups and spoons, aswell as grams and ounces. You will occasionally find ingredient amounts onlylisted in ounces or grams. So, I recommend to either use a kitchen scale or usea measurement converter in case you don’t own a scale.

The photos and layout

Just like the images on Andrea’s blog, the food photography in 20-Minute Italian is very beautiful and enticing to look at. I mean, just look at these images and tell me you aren’t drooling. Even my husband, who rarely ever picks up a cookbook, loved the photos. By the way, he already requested every Italian meatball recipe.

I always enjoy a thought out, well-structuredlayout and beautiful fonts (sorry, my inner graphic designer is geeking out.) Theconcept of one recipe and image per spread is functional and easy to read. Ialso appreciate the binding: the book stays open and you won’t have to hecticallyflip through pages in the middle of making a recipe.

Beer Turkey Meatballs, Creamy Pumpkin Soup and Sicilian Pasta alla Norma from 20-Minute Italian by Andrea Soranidis Page Street Publishing Co. 2019. © Photo Credit: Andrea Soranidis

Easy and quick Italian recipes in 20 minutes?

My schedule is pretty busy throughout theweek. I have a full-time graphic design job in addition to running this blog. WhenI get home after a hectic day, I’m usually tired and want a healthy, simple andfast dinner that will keep family fed and satisfied.

My husband is a picky eater and prefersfresh, homecooked food over take-out on any given day. Having a delicious selectionof easy and quick recipes is therefore very appealing to me.

So, can you make these Italian recipes in20 minutes or less? For the most part, I think yes. Experienced cooks will haveno problem preparing the Italian recipes quickly. Some recipes require cutting moreingredients than others and might take a little longer than 20 minutes.

Bottom line: the recipes are fast to makeand perfect for busy weeknights or a quick lunch. Some of the recipes wouldalso be great additions to a picnic basket or make excellent finger food forparties.

Final thoughts

So, do I recommend 20-Minute Italian? Absolutely yes! Each recipe was inspired by Andrea’s love for classic Italian cooking and healthy eating. And you can see this love, paired with great attention to detail, on every page of this Italian cookbook.

The meals are not only quick and easy for abusy weeknight, but also fit for many other occasions. The authentic Italianrecipes are perfect to changing up your dinner routine and make midweek mealsfun and exciting.

20-Minute Italian won’t gather dust on my kitchen shelf, and I look forward to trying more recipes. Thank you to Andrea and Page Street Publishing Co for sending me this beautiful Italian cookbook and allowing me the opportunity to share a recipe from the book.

Mushroom Kale Frittata Crepes

With so many delectable options to choosefrom, it wasn’t easy to pick just one easy Italian recipe to make for thisreview. I decided on the mushroom kale frittata crepes recipe because a) absolutelydelicious, b) gluten-free and c) I have never made frittata crepes.

Also, keep in mind that cooking crepes orpancakes is not exactly my strong suit. I followed the Andrea’s guidance to theletter and my homemade frittata crepes turned out perfect if I may say so myself.I always know that a recipe is a hit when my family requests it again whilethey’re still eating.

What are frittata crepes?

Think of frittata crepes, or crepes difrittata as they are called in Italian, as a very thin, crepe-like frittata,similar to an omelette or a crustless quiche. Frittata crepes taste flavourfuland have a light and airy texture. Like most frittatas, you’ll need eggs and alittle cheese to make frittata crepes.

This two-ingredients frittata recipe is gluten-free,vegetarian, low carb and keto-friendly. Amazing, I know! You can fill frittatacrepes with any savoury filling you like, think a simple seasonal salad, warmingmarinara sauce, or healthy vegetables.

Mushroom kale stir-fry

Following Andrea’s recipe, I made a quickkale and mushroom stir-fry. The veggies were absolutely delicious on their own andeven better as hearty filling in these scrumptious frittata crepes. Andrea alsosuggests Fontina cheese for the filling, which provides even more Italianflavour to this easy healthy frittata recipe and turned out to be utterly delicious!

I hope you enjoy making mushroom kale frittata crepes as much as I did. And don’t forget to order your copy of 20-Minute Italian!

Mushroom Kale Frittata Crepes

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A thinly cooked frittata can be easily transformed into a posh crepes-look-alike. These frittata crepes can be served as a side or as an appetiser, but they’re nutritious enough to satisfy as a main paired with a large salad. Fill them up with tender kale, earthy wild mushrooms and melt-in-your-mouth Fontina cheese for a hearty fall dish that you’ll want to make on repeat.

Ingredients

6 tbsp / 90 ml extra-virgin olive oil, divided
1 small shallot, finely minced
5 oz / 150 g fresh kale, roughly chopped
5 oz / 150 g fresh or defrosted mixed wild mushrooms
a pinch of freshly grated nutmeg
Sea salt and freshly cracked black pepper
6 fresh large eggs
4 tbsp / 22 g freshly grated Parmesan cheese
4 thin slices Fontina cheese

Instructions

Heat 2 tablespoons /30 ml of extra-virgin olive oil in a large frying pan over medium heat. Add the shallot, kale and mushrooms. Stir-fry all the ingredients for about 5 minutes, or until the kale is tender and the mushrooms are cooked through. Season with a pinch of nutmeg, and salt and black pepper to taste.
In a medium-sized bowl, beat the eggs together with the Parmesan cheese, and season with sea salt and black pepper.
Heat a small frying pan over medium heat, and grease with 1 tablespoon / 15 ml of extra-virgin olive oil.
Pour a ladleful of egg mixture into the small pan and immediately start swirling it around the pan to get a nice even layer. Allow the thin frittata “crêpe” to cook for 2 minutes, then carefully flip it onto the other side with the help of a large spatula.
Fill the frittata “crêpe” with a couple of spoonfuls of the kale-and-mushroom mixture, top it with 1 slice of Fontina, then fold it in half twice to form a triangle. Remove the frittata from the heat, and transfer it onto a serving plate. Repeat the process with the remaining ingredients, greasing the pan with 1 tablespoon / 15 ml of extra-virgin olive oil each time.

Reprinted with permission from 20-Minute Italian by Andrea Soranidis Page Street Publishing Co. 2019.

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Mushroom Kale Frittata Crepes Recipe (2024)

FAQs

How do you keep frittata fluffy? ›

Tips for Fluffy Eggs

You can add up to 1/2 cup per dozen eggs. Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well.

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What's the difference between a quiche and a frittata? ›

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

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How to make frittata Jamie Oliver? ›

Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side. Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.

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Do you eat frittata hot or cold? ›

You can serve frittatas straight from the oven or cold — both are delicious. You can even reheat leftovers for a minute in the microwave. Cooked frittatas store well, wrapped in the refrigerator for two to three days. We don't recommend freezing them since the freezer changes the texture of the dish.

What kind of cheese is best for frittata? ›

For a standard 12-egg frittata, stir in about one cup (shred it first). Want to top the eggs with cheese, too? Shoot for ¼ to ½ cup more. If it's an oozing texture you're after, pick cheeses that have superior melting quality: "This is your cheddar, gruyère, and fontina," says Perry.

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What's healthier frittata or omelette? ›

But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.

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How do you know if a frittata is done? ›

Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.

Is a frittata just an omelette? ›

While it's similar to an omelet, crustless quiche, and Spanish tortilla, the way a frittata is cooked is what sets it apart. Frittatas are generally thicker than omelets. A frittata is made with the exact same ingredients as an omelet, but here, the milk, or more preferably, cream, is crucial.

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What makes frittata spongy? ›

Use the right number of eggs: If you underfill or overfill your skillet, the texture of the frittata may be compromised. Thin frittatas easily overcook; thick ones may cook too long on the outer edges before the inside is set. That leaves you with an eggy, spongy dish.

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Should you flip a frittata? ›

Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.

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Does frittata need cream? ›

I've had great results with heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yogurt will work as well. However, two percent and skim milk are too watery. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.

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What kind of pan is best for frittata? ›

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

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What do you serve with frittata? ›

The best side dishes to serve with frittata are mixed green salad, garlic bread, waffles, cinnamon rolls, bagel bites, biscuits, potato rosti, roasted vegetables, fresh fruit salad, grilled asparagus, tomato and mozzarella salad, home fries, and quinoa tabbouleh.

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What is the frittata ratio to memorize? ›

The Frittata Ratio to Memorize

So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.

How do you make frittata not spongy? ›

Beat eggs until just blended: Overbeating the eggs invites too much air in to the egg mixture. As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that's dry and unappealing. You want to combine the eggs well, but stop once everything is fully incorporated.

Why did my frittata rise? ›

What Makes a Frittata Rise? Milk or cream is the essential ingredient that will make your frittata rise. Cooked without either milk or cream, the frittata will be flatter and less puffy. Add the milk or cream to the eggs and whisk them together until they are fluffy.

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How do I keep my frittata from falling? ›

Don't over beat the eggs

Beat the eggs just enough to blend the whites and yolks. You don't want to beat the eggs too much or you will incorporate too much air into the eggs; this will cause the frittata to poof in the oven and fall into a dense sad frittata after cooling.

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How do you keep eggs fluffy? ›

Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal. These eggs are whisked twice: once to blend the eggs together and a second time once you add the milk. For best results, whisk until your wrist is tired! The mixture should look pale yellow and frothy with bubbles.

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