Description
Indulge in this delightful Mushroom Frittata, where earthy mushrooms meet fluffy eggs for a dish perfect for any meal. This easy-to-make recipe is ideal for brunch or a quick weekday breakfast, bringing warmth and joy to your table. With just a handful of ingredients, you’ll create a stunning dish that impresses both family and friends.
Ingredients
Scale
- 1 cup fresh cremini mushrooms, sliced
- 6 large eggs
- 1/4 cup whole milk (or almond milk)
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh thyme or parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté the sliced mushrooms for about 5-7 minutes until golden brown.
- In a bowl, whisk together eggs and milk until frothy. Season with salt and pepper.
- Pour the egg mixture into the skillet over the sautéed mushrooms. Sprinkle cheese and herbs on top.
- Bake in the preheated oven for 20-25 minutes until edges are set but center is slightly jiggly.
- Allow to cool slightly before slicing into wedges. Serve warm.
Nutrition
- Serving Size: 1 wedge (approx. 150g)
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 250mg
Keywords: - For added flavor, consider mixing in other vegetables like spinach or bell peppers. - To make it dairy-free, substitute cheese with nutritional yeast. - Leftovers can be stored in an airtight container in the fridge for up to three days.