I'm always looking for ways to incorporate veggies into all my meals, including breakfast. And as a savory person, I love hearty and beefy mushrooms. So let me introduce you to the incredible, amazing Hearty Savory Mushroom Fritatta!
It may be hearty, but it is heavenly, light, and yet oh-so-savory that it is great for both breakfast OR dinner!
Here's how I made it:
1. Heat oil in a large pan. Add 1 cup sliced white onion, and sautee until slightly transparent. Next add sliced mushrooms (I used both 8oz of baby bellas sliced and 1 package/8oz of exotic mushroom blend). You can chop into small bits, or leave in big chunks like I did.
2. Season with salt and pepper. Cook onion and mushroom mixture for 10-15 minutes until mushrooms begin to brown and start to shrink. Add chopped fresh thyme.
3. Stir to incorporate, cooking some more.
4. Transfer onion mixture to a lightly greased glass pie plate.
5. Whisk 2 eggs, 4 egg whites, 1 TBSP of Greek yogurt, and 1 TBSP of water together. Feel free to add garlic powder. Once eggs are whisked and starting to get foamy, pour over the mushroom mixture. Cook for 15-20 minutes on 350, or until sides of frittata start to pull away from edge of glass pie plate and slightly browned on top (see below!)
6. Slice into 4 wedges. You can dollop a TBSP of greek yogurt on top, or just eat as quickly as possible, your choice.
Click here for the recipe!
