12 medium cremini mushrooms, finely chopped
12 medium white button mushrooms, finely chopped
2 medium cooking onions, chopped
2 medium cloves of garlic, minced (mince garlic 10 minutes before adding to pan)
3 or 4 sundried tomatoes, minced
½ teaspoon capers
1 teaspoon of organic butter or ghee
Sea salt and pepper
Red pepper flakes
Heat large saucepan
Melt butter or ghee
Add mushrooms and onions to pan and sauté until golden
Add sea salt, pepper and red pepper flakes
Add garlic and continue to cook for 5 minutes
Add sundried tomatoes and capers and continue to cook for 5 minutes
The mixture should be well cooked and a dark golden brown. Set aside.
12 large organic eggs
½ cup water or organic milk (goat if cow milk not tolerated)
Mushroom Mixture (see above)
Parsley or Basil
Heat oven to 325 or 350 (depending on how hot your oven is)
Line 12 muffin tins with parchment paper liners (makes clean up a breeze with no added fats and no flour) and set aside.
Combine eggs, milk or water and salt and pepper. Whisk until well combined. I do this in a 4 cup measuring cup … it makes pouring into the muffin tins a breeze.
Fill muffin tins 2/3 full.
Add a little Mushroom Mixture, cheese and parsley or basil to each tin.
Cook for approximately 15-20 minutes. The frittatas should be golden brown when done.
Remove from tins (very easy with the parchment liners) and place on rack to cool. Remove parchment liners as soon as they are cool enough to handle.
The frittatas are great warm as well as cold. They’re a quick addition to breakfast or a snack on the go when you need a good hit of protein.
As an added bonus, the Mushroom Mixture is amazing in pasta sauce, scrambled eggs, meatloaf, or a one-pan skillet dinner (I’m famous for these and will share soon) …. just about anything. I wouldn’t add them to smoothies though 😉