Mushroom Onion & Gruyere Frittata
Fluffy baked eggs with caramelized mushrooms, onions and gruyere cheese.
Servings: 6
Ingredients
- 8 ounces of portobello mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 1/2 cup of Gruyere, shredded
- 8 large eggs
- 1/2 cup of your favorite milk or heavy cream
- 1 teaspoon of dried italian herbs
- salt and black pepper
Instructions
- Preheat oven to 350°
- Grease or line a standard muffin tin or glass oven safe meal prep containers and set aside for now
- In a large bowl, whisk 8 large eggs with 1/2 cup of your favorite milk, 1 teaspoon dried Italian herbs, 1/2 teaspoon of salt and a pinch of black pepper and set aside for now
- Place a large skillet over medium heat and add a light drizzle of a neutral oil
- Add the sliced onions and mushrooms and cook, stirring occasionally, for 5-7 minutes or until softened
- Add the softened onions and mushrooms and 1/2 cup of shredded gouda into the egg mixture and mix to combine
- Divide the mixture evenly into the greased muffin tin or oven safe meal prep containers
- Bake in a 350° oven for 20-25 minutes (depending on your container size) or until the center looks set
- Enjoy warm or chill in airtight containers until ready to serve