Wild Mushroom Baked Egg Casserole with Pine Nuts and Kale

By charlotteh371

Ingredients

• 1/4 cup pine nuts
• 1/4 cup extra-virgin olive oil
• 1/2 cup minced onion
• Sea salt
• 1 1/2 lb. mixed mushrooms, such as cremini, oyster, and stemmed shiitake, sliced into 1/2" pieces
• 3 medium rosemary sprigs
• 2 bay leaves, preferably fresh
• 1 tsp thyme leaves
• 3 cups lightly packed kale, chopped
• Freshly ground pepper
• 6 large eggs
• 1 cup fresh ricotta cheese
• 1 cup shredded fontina cheese

Preparation

Step 1

Preheat oven to 375°F.

2. In a 12" castiron skillet, toast pine nuts over moderate heat, tossing, until lightly browned, about 5 minutes. Transfer nuts to a plate.

3. In the same skillet, heat oil until shimmering. Add onion and a pinch of salt; cook over moderate heat, stirring occasionally, until onion is softened, about 5 minutes. Combine with mushrooms, rosemary, bay leaves, and thyme; cook over moderately high heat, stirring periodically, until mushrooms are browned and tender, about 10 minutes. Stir in kale and cook until wilted, about 3 minutes. Discard rosemary sprigs and bay leaves. Mix in pine nuts and season with salt and pepper.

4. In a medium bowl, beat eggs with ricotta, 1 tsp salt, and ¼ tsp pepper. Pour egg mixture over mushrooms; sprinkle fontina on top. Bake for about 15 minutes, until set. Serve straight from the skillet.