Mushroom Frittata Recipe

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.
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 can also be used)
½ cup sliced mushrooms
8 large eggs
½ cup heavy cream (can substitute with greek yogurt or sour cream)
½ tsp ground mustard
½ tsp garlic powder
½ tsp salt
¼ tsp ground black pepper

Instructions:

Preheat the oven to 350°F. Spray a quiche pan or pie dish with nonstick cooking spray and place it on top of a baking sheet.
Layer the diced yellow onion, chopped baby spinach, sliced cherry tomatoes, shredded cheese, and sliced mushrooms in the prepared dish.
In a medium bowl, whisk together the eggs, heavy cream, ground mustard, garlic powder, salt, and black pepper.
Gently pour the egg mixture around the vegetables, ensuring they stay in place.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the frittata to cool, then slice and serve with your favorite toppings such as hot sauce, salsa, avocado, or sour cream.

Recipe Notes:

Arrange the vegetables in the dish before pouring the egg mixture for a beautiful presentation.
Placing the pie dish on a baking sheet helps prevent spills during baking.
Leftovers can be stored in the fridge for up to a week or frozen for up to 3 months.

Nutrition Information (Per Serving):