A Mushroom Frittata is a culinary delight that combines the earthy richness of mushrooms with the lightness and versatility of eggs, creating a dish that’s perfect for any time of day. Imagine a golden-brown disk, gently cooked to perfection, with a tender yet slightly firm texture that melts in your mouth with each bite.
To begin crafting this delectable dish, an array of fresh mushrooms is carefully selected, ranging from meaty portobellos to delicate button mushrooms, each contributing its own unique flavor and texture. These mushrooms are then sliced or diced, depending on preference, and sautéed in a skillet with a medley of aromatic ingredients such as onions, garlic, and perhaps a sprinkle of fresh herbs like thyme or rosemary.
As the mushrooms release their savory aroma and begin to caramelize, beaten eggs are gently poured over them, enveloping the mushrooms in a luscious blanket of creamy egg mixture. The skillet is then transferred to the oven, where the frittata is baked until it puffs up gloriously and turns a beautiful golden hue.
The result is a magnificent marriage of flavors and textures—a harmonious blend of tender mushrooms nestled within a fluffy egg base. With each forkful, you experience a burst of umami from the mushrooms, complemented by the creamy richness of the eggs and the subtle sweetness of the caramelized onions and garlic.
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 also works)
- 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
Instructions:
Preheat your oven to 350°F. Spray a quiche pan or pie dish with nonstick cooking spray and place it on a baking sheet.
Add the diced yellow onion to the pan, then sprinkle the chopped baby spinach on top.
Arrange the cherry tomatoes over the spinach, followed by the shredded cheese and sliced mushrooms.
In a medium bowl, whisk together the eggs, heavy cream, ground mustard, garlic powder, salt, and black pepper.
Gently pour the egg mixture over the vegetables, ensuring the veggies stay in place. You can rearrange them with a fork if needed.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool. Slice and serve with your favorite toppings like hot sauce, salsa, avocado, or sour cream.