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Mushroom & Cheese Frittata

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 20 mins
  • total_time Total Time: 25 mins
  • yield Yield: 4-6 servings 1x
  • category Category: Breakfast
  • method Method: Oven
  • cuisine Cuisine: Italian

Description

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

  1. Preheat your oven to 350º.
  2. Heat a medium sized oven safe pan to medium high heat.
  3. Add olive oil and sliced mini portabella mushrooms to pan.
  4. Saute until mushrooms a just browned, appoximately 4-5 minutes.
  5. Add salt and pepper.
  6. Meanwhile in a small bowl, mix eggs and milk. Whisk until combined.
  7. Add egg mixture to mushroom pan.
  8. Stir to incorporate all ingredients.
  9. Top with crumbled cream cheese and thinly sliced green onions.
  10. Let cook for 4 minutes on stovetop.
  11. Move pan to oven for 10-12 minutes. {or until the frittata has set, it will not wiggle in the pan}
  12. Serve plain or with my Homemade Roasted Tomata Salsa. {I could eat salsa on everything}

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