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5 from 1 vote

Mushroom Frittata

Easy and delicious baked mushroom and egg frittata,
Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast, Main Course
Cuisine: Breakfast, Low Carb, main course
Keyword: brunch, Dinner, Easy Recipes, eggs, low carb, main course, Mushrooms
Servings: 4 people

Ingredients

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • sprinkle salt
  • pinch of black pepper
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon ground sage
  • 2 cups sliced mushrooms - baby bella or white mushrooms
  • 9 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • dash black pepper - more if you like stronger black pepper
  • 1/2 cup shredded cheddar cheese

Instructions

  • Preheat oven to 425 F.
  • In a oven proof skillet, add butter, olive oil, salt, black pepper, onion powder, ground sage and mushrooms and sauté until mushrooms start to sweat.
  • Remove from heat and set aside.
  • In a bowl, whisk together the eggs, milk, salt, pepper and shredded cheddar cheese.
  • Pour egg mixture into pan with mushrooms and stir so the mushrooms are mixed around.
  • Bake for about 20 minutes in a 12 inch pan or until the center has eggs that are cooked through.