Mushroom Frittata

Riley Allen

Chopped vegetables and cheese are added to a dish then beaten eggs are poured on top creating a savory flavor that's sure to please. This is baked in the oven for a delicious, healthy breakfast or brunch.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8

Course: lunch

Cuisine: American

Ingredients Method Notes

Ingredients

1 cup diced yellow onion
▢1 cup chopped baby spinach
▢1 cup cherry tomatoes - sliced in half
▢½ cup shredded mozzarella cheese - cheddar or parmesan will also work
▢½ cup sliced mushrooms
▢8 large eggs
▢½ cup heavy cream - or greek yogurt or sour cream
▢½ tsp ground mustard
▢½ tsp garlic powder
▢½ tsp salt
▢¼ tsp ground black pepper

Method

Preheat the oven to 350°F. Spray the quiche pan or pie dish with nonstick cooking spray. Place the quiche pan on top of a baking sheet.
Add 1 cup diced yellow chopped onion, then sprinkle 1 cup chopped baby spinach over top.
Next, arrange 1 cup sliced small tomatoes, followed by ½ cup shredded cheese and ½ cup sliced mushrooms.
In a medium bowl whisk together 8 large eggs, ½ cup heavy cream, ½ tsp ground mustard, ½ tsp garlic powder, ½ tsp salt and ¼ tsp ground black pepper.
Gently pour the egg mixture around the vegetables. This will help the veggies to stay in place. You can rearrange them using a fork if they move.
Now bake for 40-45 minutes or until a toothpick comes out clean when poked through the center.
Remove from oven and let cool. Slice and serve with your favorite toppings such as hot sauce, salsa, avocado, or sour cream.

Notes

The secret to making a beautiful frittata is arranging the vegetables in the dish beforehand. The egg custard is then gently poured around them. Once baked it creates a beautiful presentation.
Add the pie dish onto a baking sheet then add it directly to the oven. It helps to avoid spills while carrying the frittata and during the baking process.
Fridge – Add leftovers to the fridge in an airtight container for up to a week.
To Freeze – To freeze, wrap each serving individually in plastic wrap or tightly inside parchment paper. Then place each serving inside a large Ziploc freezer bag or airtight container. This will keep in the freezer for up to 3 months.
To Reheat – This recipe can be reheated in the oven at 350°F or in the microwave.