Mushroom and Thyme Frittata

I don't know about y'all, but I love eggs.  Eggs are perfect for breakfast.  I can have my two eggs (plus some veggies and avocado), and I am fueled until lunch time.

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!