Mushroom Thyme Frittata
 
Prep time
Cook time
Total time
 
Serves: 2
INGREDIENTS:
  • 6 large eggs
  • 3 cups crimini mushrooms, thinly sliced
  • ⅓ cup plain unsweetened almond milk
  • ¼ cup green onion, sliced thinly
  • 1 tablespoon cold-pressed olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 small garlic clove, minced
  • ¼ teaspoon sea salt
  • A few cracks of fresh black pepper
  • Optional: 2 tablespoons of flavorful cheese (aged cheddar cheese, feta or good parmesan would all work)
DIRECTIONS:
  1. Preheat oven to 400°. Place the oil in a skillet on the stove over medium high heat. Once the oil is hot add in the garlic and mushrooms and sautée until the mushrooms are fully cooked and there is no excess liquid, around 7-8 minutes. Meanwhile whisk the eggs in a medium sized bowl then add in the milk, thyme, green onion, and salt (and cheese if mixing in). Once the mushrooms are done pour the egg mixture in and quickly move the mushrooms around so they are distributed evenly and not poking out. Leave the skillet on the stove for another 2-3 minutes, until the edges of the eggs have set, then place in the oven for 15-20 minutes, until the middle is firm. Open the oven door and set the heat to broil for a final 2-4 minutes, until the top is golden brown.
  2. If stored in an airtight container it will be fine for a few days in the refrigerator and can be reheated in a hot oven (to maintain a slightly crispy outer layer) or microwave.
Recipe by Love from the Land at https://www.lovefromtheland.com/mushroom-thyme-frittata/