Onion, Mushroom & Garlic Frittata
A savory egg dish with enough energy to get you through the morning.
On the weekends I tend to wake up a little later than usual, so it's pretty much lunchtime. And I'm really hungry. Savory breakfasts are my favorites, so that's how I came up with this incredible combo of flavors. I knew I wanted to eat eggs, but didn't want to make a quiche. And I'd always wanted to try my hand at a frittata.
I created this using whatever veggies I had. You could easily substitute a different ingredient if you don't have one of the veggies. The main thing here is that you don't want to overdue the amount of veggies, as the eggs won't cover the mixture and then the whole thing is off balance.
This made my kitchen smell amazing as I was cooking it up. It's very tasty and served best right out of the oven. I even had seconds, cause it was so good.
I'm already thinking about other frittatas that I want to make. A nice Mediterranean version would be delicious. Or something with bacon. Cause bacon goes with everything.
Have fun with this recipe and I hope you love it as much as I do.
Ingredients
- 6 eggs, beaten
- 1/4 cup heavy cream
- 1 cup red onion, diced (regular onion if you don't have red)
- 1 cup mushrooms, sliced
- 2 cloves garlic
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 cup cheddar cheese, grated
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 chopped tomatoes
- 1 cup frozen hash browns (the diced kind)
- 1 teaspoon dijon mustard
Instructions
- Preheat oven to 400 degrees.
- Whisk the eggs, cream, mustard, salt and pepper in a bowl. Set aside.
- Heat the olive oil in a large cast-iron skillet over medium-low heat. Add the onions and garlic, and cook for 1-2 minutes, until the onions have softened. Add the mushrooms, tomatoes and hash browns and cook for about 4-5 minutes.
- Add the oregano and thyme to the mixture, then level out the mixture so it's even and flat.
- Top with the cheese. Make sure the cheese is spread evenly across the veggies. If you want you can stir the cheese into the mix, or just let it melt on top. Either way is fine.
- Add the egg mixture to the pan, making sure it covers all ingredients and settles into all the open spaces in the pan. Cook this till the eggs start to set around the edges, about 2-3 minutes.
- The last step is to bake this in the oven for 8-10 minutes.
- The dish is done when the eggs have cooked through on the top. Take out of the oven and enjoy!