Mushroom Frittata
- Total Time: 55 minutes
- Yield: 8 1x
Description
This Mushroom Frittata is a splendid showcase of how simple ingredients can come together to create a meal that’s both satisfying and nutritious. With a base of fluffy eggs, heavy cream for richness, and a colorful mix of vegetables, this dish is a testament to the joy of cooking with whole, fresh foods. The versatility of this frittata makes it perfect for breakfast, brunch, or even a light dinner, offering a protein-packed meal that satisfies without weighing you down.
Ingredients
1 cup diced yellow onion
1 cup cherry tomatoes, sliced in half
¼ cup sliced mushrooms
1 cup spinach, chopped into bite-size pieces
½ cup shredded mozzarella cheese (cheddar or parmesan will also work)
8 large eggs
½ cup heavy cream (or Greek yogurt or sour cream)
½ tsp ground mustard
½ tsp garlic powder
Salt and pepper, to taste
Instructions
Preheat the oven to 350°F (175°C). Spray a quiche pan or pie dish with nonstick cooking spray.
Chop the onion and cherry tomatoes. Place them in the prepared dish along with the raw sliced mushrooms and chopped spinach.
If using, sprinkle with mozzarella cheese.
In a medium bowl, whisk together the eggs, heavy cream, ground mustard, garlic powder, salt, and pepper.
Pour the egg mixture over the vegetables.
Carefully place the quiche pan on a baking sheet and then into the oven to prevent spills.
Bake for 40 minutes or until a toothpick comes out clean when inserted into the center.
Let cool before slicing. Serve with your favorite toppings such as hot sauce, salsa, avocado, or sour cream.
Notes
Spray The Pan First: Essential to prevent sticking.
Place The Pan On A Baking Sheet: Helps to avoid spills and makes carrying easier.
Storing: Can be refrigerated in an airtight container for up to a week or frozen for up to 3 months. Reheat in the oven at 350°F or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 200