Frittata with Kale, Mushroom and Ghee

I am convinced that Ghee makes everything better… seriously, it’s my new bacon. For those of you who don’t know what Ghee is: It’s clarified butter. But what does that mean? Ghee is butter but the water and milk solids have been removed. Therefor it has a slightly higher fat content gram for gram than butter. It is free from lactose so a great option for people who are lactose intolerant. Although the differences between butter and Ghee are small, studies have shown that Ghee can have a positive effect on inflammation in the body, can promote good gut health and can support fat loss*. All this aside though…. it tastes soooo good in this recipe! (Sidenote: Ghee is also slightly more expensive than butter so if that’s a deal breaker, you can use regular butter in this recipe just fine!)


  • 2 tablespoons Ghee, divided
  • 2 garlic cloves, minced
  • 1 cup chopped baby Bella mushrooms
  • 1 cup chopped kale
  • 4 large eggs
  • Pinch of Turmeric
  • Salt and Pepper to taste (if you’re having trouble guesstimating, I’d say I used 1/8 teaspoon salt and 1/4 teaspoon pepper)


  1. Heat 1 tablespoon Ghee in a 10 inch skillet over medium heat.
  2. Add the garlic to the skillet and cook slowly till just starting to turn golden. Do not over cook!
  3. Add the mushrooms, and sautee for about 5 minutes, until softened.
  4. Add the kale and sautee for another 3-5 minutes, untill tender.
  5. Remove the veggies from the skillet and set aside.
  6. In a large bowl whisk the eggs until they turn a little fluffy, and add the Turmeric, Salt and Pepper.
  7. Add the veggie mixture and gently fold into the eggs.
  8. Put the skillet over medium heat again, and add the last tablespoon of Ghee.
  9. Pour in the egg mixture, spreading it evenly over the bottom.
  10. Cook for 5ish minutes, until the edges are set.
  11. Lower the temperature the low and cover the skillet. Optional step: before you cover the skillet, sprinkle about 4 tablespoons of crumbled feta cheese on top of your frittata.
  12. Cook for another 8-10 minutes until the edges are golden and the eggs are set in the center.

What I’ve learned…

  • This recipe was intended to be baked in the oven in a cast iron skillet. Since I have a glass cooktop (Which I do not like! I like to cook on gas but it came with the house), I can’t use a cast iron skillet. I changed it to a full skillet recipe and it worked just fine.
  • The * I added in the intro was intended to let you know the this website does not make health claims nor does it intend to treat medical conditions through food. I just wanted to share with y’all what I know about Ghee.

Stats per serving (this recipe serves 2) Without Feta crumbles

Calories: 319

Carbs: 2 g

Fiber: 1 g

Net carbs: 1 g

Protein: 16 g

Fat: 25 g

Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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