Mini Mushroom Frittatas are on Sweet Caramel Sunday and you are going to LOVE them!

Happy weekend, we made it through Monday – Friyaaaay as I like to call it!

I had a super early start this morning volunteering at a work event helping the kitties and puppies get adopted.

So I wanted a breakfast which was quick, easy and delicious.

These therefore are is my Mini mushroom Frittata’s – they have lots of mushrooms, cream cheese, milk, eggs and are packed with flavour with chives, thyme, garlic and a little salt and pepper of course.

I have found that these are great for freezing and then taking 2 out for lunches at work and then you reheat them in the microwave and serve them with fresh spinach leaves.

I much prefer taking lunch to work than going and getting it all of the time and these tick a lot of boxes for me. The 1st batch I did a while ago were with lots of assorted veggies and they were delicious too, however, I like streamlining my flavours so that the 2 ‘hero’ ingredients – ie the mushrooms and cream cheese get to go together and not be distracted by all of the other stuff.

Stay tuned as well as I have another combination I am working on in the next few weeks which will be another pairing of 2 great flavours.

A little bit more about me

Super happy that I got to make my yoga class today, it is quite a routine for me on a weekend to kick off the day with a class.

My teacher today told us a saying recently that has stuck with me – ‘Dream big, then dream bigger’.

I don’t know who the original author of the quote is but it really resonates with me, especially at the start of a new year full of adventures!

If you were to compare multiple recipes for this dish you would find ones that suggest  cooking the mushrooms 1st. I don’t do that for a few reasons:

1) More washing up
2) Mushrooms are so delicate I don’t want them to be overcooked
3) They will taste better if you don’t!

Trust me…

I would love to know if you give these a whirl, please let me know what you think – I know that you will enjoy them if you do.

Peace to everyone on this beautiful but bloody hawt QLD weekend!!

Eat your heart out xx 

Adrianne

Mini Mushroom Frittatas

Mini Mushroom Frittatas are on Sweet Caramel Sunday. Jam packed with flavour this recipe is great for breakfast, brunch or lunch! 

5 from 5 votes

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Course: Dinner

Cuisine: Australian, International

Keyword: frittatas, mushroom frittatas, quiche

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 frittatas

Calories: 74kcal

Author: Adrianne

Ingredients

Mini Mushroom Frittata Recipe

• 6 eggs free range
• 1 250g cream cheese light or low fat variety
• 1/4 cup almond milk
• 1/3 cup grated cheese
• 1 tbsp dried chives or fresh
• 1 tsp dried thyme or fresh
• 30 grams butter
• 1 tbsp garlic minced
• salt and pepper to season

Basil Yoghurt Drizzle

• 1/3 cup greek yoghurt low fat
• 1 tbsp basil pesto
• 1/2 tbsp lemon juice

Instructions

Mini Mushroom Frittata Method

• Preheat oven to 180 degrees
• In a medium sized mixing bowl, crack eggs, add cream cheese, grated cheese, salt and pepper
  
• In a small bowl, add the sliced mushrooms, melt the butter in a microwave glass serving jug and add garlic when melted
  
• Sprinkle chives and thyme over mushrooms and then pour garlic butter over, stir to mix through
  
• Add mushrooms to the egg mix and stir to combine
  
• Spray 12 whole muffin tin with oil and then pour the frittata mix into the measuring job you melted the butter in and fill each muffin hole equally.
  
• Bake for 20 minutes at 180 degrees
  

Basil Yoghurt Drizzle

• Combine yoghurt, pesto and lemon juice in blender and blitz till mixed together
  

Notes

• These bad boys freeze extremely well and make a great work lunch. Pair them with fresh spinach leaves and your week is sorted. 
• Any milk is fine, I use almond as I always have it in my home and I rarely have cow's milk as I don't drink enough of it to not waste it. 
• Fresh chives is fine too, I would love to grow them, but I have an unsuccessful track record when it comes to growing herbs which I am working on!). 
• I use minced garlic for this - you could use a clove, but I am not super skilled at , mincing it up finely, don't want to wash up a food processor and this is meant to be super easy, not spend 5 hrs in the kitchen post cooking washing up. 
• The technique of pouring the mix into the muffin tin means less spillage and no messy hands. 
• Top each muffin with one slice of mushroom so when you are looking at them in their frozen state you will know which ones are which (ie if you have 2 batches in there). 

Nutrition

Calories: 74kcal | Carbohydrates: 0g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 90mg | Potassium: 33mg | Fiber: 0g | Sugar: 0g | Vitamin A: 250IU | Vitamin C: 0.6mg | Calcium: 53mg | Iron: 0.5mg

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This recipe was originally published on 13th January 2018. It was updated on 19th March 2019 (to make it better for you ) 

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