De Ma Cuisine



April 2012



Mushroom Frittata

Written by , Posted in Cheese, Eggs, Low Carb, Vegetables, Vegetarian

Mushroom Frittata
Recipe Type: Brunch, Egg Dish, Lunch, Dinner, Main, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4-6
Combine eggs and veggies and you get a quick meal that looks a lot more difficult than it is!
  • 1 clove garlic, chopped
  • 1 package mushrooms, coarsely chopped
  • 1 spring onion, chopped
  • 1 C greens, chopped (I used kale and spinach)
  • 1 tomato
  • 8 eggs
  • 1/2 C milk
  • pinch nutmeg
  • pinch cayenne
  • salt
  • pepper
  • 1 T coconut oil
  • 1/2 to 1 C cheese, grated (I used smoked cheddar, Irish Cheddar, and parmesan)
  • 1 t fresh parsley, chopped
  • 2 fresh basil leaves, chopped
  • 1 sprig fresh oregano, chopped
  1. Pre-heat oven to 375F. Heat oven proof skillet. Add mushrooms, cook 3-5 minutes over medium heat. Add oil (try to get some on the side of the pan so the eggs don’t stick), onion, garlic, salt, pepper, nutmeg, and cayenne; cook 2-3 minutes. Add tomato, cook 2 minutes.
  2. Lower heat to medium-low. Whisk eggs with milk, salt, and pepper. Add to pan. Stir once. Cook 1 minute, and stir again. Cook a few minutes more, or until eggs are starting to set.
  3. Sprinkle with cheese and place in oven for 10 to 20 minutes, or until eggs are set and cheese is melted.
  4. Let stand a few minutes before serving. Best served warm, but still yummy cold.


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