Muffin-Tin Mushroom Frittatas

Mushroom Frittatas


A tasty egg dish similar to the omelette made into bite-sized portions using a muffin-tin. It is easy to make and can be enjoyed warm or cold.


Muffin-Tin Mushroom Frittatas

Ingredients                           Makes: 10 mini frittatas
6 large eggs, mixed
1/2 cup milk
3/4 cup mixed mushrooms, slice and dice
1/4 cup bell pepper, diced
1/4 cup red onion, diced
2 garlic clove, minced
1/3 cup shredded cheddar cheese
1 roma tomato, diced
sea salt & pepper to taste
coconut oil for greasing muffin pan
avocado oil or coconut oil for cooking

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan with coconut oil.

In a large skillet or frying pan, heat 1 tablespoon of oil over medium heat. Add mushrooms and a pinch of sea salt and stir to evenly coat. Continue cooking for 5 to 8 minutes, stirring frequently until the mushrooms release their moisture and start to turn brown. Remove mushrooms from heat and set aside.

Add another tablespoon of oil to the frying pan and sauté onion, green pepper and garlic just until tender, be careful not to burn. Remove from heat and let cool slightly.

In a large bowl, whisk together the eggs, milk, and a pinch of sea salt and black pepper. Stir in the shredded cheddar cheese, cooled sautéed vegetables and diced tomatoes and mix well. Spoon 1/4 cup of mixture into a prepared muffin pan.

Bake in preheated oven for about 20 minutes, or until center is set and lightly browned. Serve hot or cold.

Recipe shared by: J. Marshall

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