Description
A golden, cheesy mushroom frittata filled with fresh vegetables and creamy eggs. Perfect for breakfast, brunch, or a light dinner, it’s wholesome, flavorful, and naturally gluten-free.
Ingredients
- 1 cup diced yellow onion
- 1 cup chopped baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella cheese (or cheddar, parmesan, or feta)
- 1/2 cup sliced mushrooms
- 8 large eggs
- 1/2 cup heavy cream (or Greek yogurt, or sour cream)
- 1/2 tsp ground mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch deep pie dish or quiche pan with nonstick spray and place it on a baking sheet.
- Layer the vegetables in the dish: onion first, then spinach, tomatoes, cheese, and mushrooms.
- In a bowl, whisk eggs, cream, ground mustard, garlic powder, salt, and pepper until smooth.
- Pour the egg mixture into the dish, letting it settle evenly among the vegetables. Adjust with a fork if needed.
- Bake 40–45 minutes, until the top is golden and a toothpick comes out clean.
- Cool slightly before slicing. Serve as is or top with salsa, avocado, or sour cream.
Notes
- Swap spinach for kale for a heartier version.
- Add diced bell peppers for sweetness and color.
- Use green onions for a sharper flavor.
- Fresh herbs like thyme, rosemary, or basil enhance flavor.
- Sprinkle parmesan on top for a bolder cheesy crust.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 3g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg
