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This Mushroom & Cheese Frittata would be a perfect healthy dish for a Mothers Day Brunch Menu or a quick and easy breakfast for the weekend!
Scale
Ingredients
- 6 oz. mini portabella mushrooms, sliced
- 1 T. olive oil
- 1/2 tsp. of salt
- 1/4 tsp. of pepper
- 4 green onions, thinly sliced
- 4 oz. of cream cheese, crumbled
- 8 eggs
- 1/2 cup of milk
Instructions
- Preheat your oven to 350º.
- Heat a medium sized oven safe pan to medium high heat.
- Add olive oil and sliced mini portabella mushrooms to pan.
- Saute until mushrooms a just browned, appoximately 4-5 minutes.
- Add salt and pepper.
- Meanwhile in a small bowl, mix eggs and milk. Whisk until combined.
- Add egg mixture to mushroom pan.
- Stir to incorporate all ingredients.
- Top with crumbled cream cheese and thinly sliced green onions.
- Let cook for 4 minutes on stovetop.
- Move pan to oven for 10-12 minutes. {or until the frittata has set, it will not wiggle in the pan}
- Serve plain or with my Homemade Roasted Tomata Salsa. {I could eat salsa on everything}
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