YIELD: 8 SERVINGS
This Mushroom Frittata is a delicious and savory breakfast made with eggs, fresh vegetables, and cheese. It’s perfect for a healthy breakfast or brunch and can be easily customized with your favorite toppings.
Instructions
- Preheat the oven to 350°F and spray a quiche pan or pie dish to prevent sticking.
- Chop the onion and place it in the dish.
- Chop the spinach and slice the mushrooms. Add the spinach to the pan and mix with the onions, then arrange the mushroom slices on top.
- Sprinkle mozzarella cheese over the vegetables if using.
- In a medium bowl, whisk together the eggs, heavy cream, ground mustard, garlic powder, salt, and pepper.
- Pour the egg mixture over the vegetables. Place the pan on a baking sheet for easier handling.
- Carefully transfer to the oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool slightly. Slice and serve with toppings like hot sauce, salsa, avocado, or sour cream if desired.
Notes
Spray the pan well to prevent sticking and make removal easier. Placing the pan on a baking sheet helps avoid spills while transferring to the oven. This frittata is great for meal prep and freezes well. Store leftovers in an airtight container in the refrigerator for up to a week. To freeze, wrap individual portions and store for up to 3 months. Reheat in the oven at 350°F or in the microwave before serving.
Recipe type: Breakfast
Serves: 8
Prep Time: 15minutes
Cook Time: 40minutes
Total Time: 55minutes
