fb

Cecelia's Good Stuff

Good Food for Good People!

Breakfast Gluten Free Low Sugar Recipes

Mushroom and Basil Frittata

 

Mushroom and Basil Frittata
Serves 6
This European inspired dish is one of my go to items for a quick and easy breakfast or brunch. Most frittatas are often made with leftover vegetables or meats from the night before. This one was not. It was inspired by some farm fresh eggs my friend Katy gave me from her new chickens. This tasty frittata is loaded with mini portabella mushroom, sweet onions, fresh basil, parmesan cheese and Katy's farm fresh eggs. It doesn't get better than this. Served here with a simple side salad made of baby spinach and heirloom tomatoes with a premade vinaigrette.
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 8 farm fresh eggs (small)
  2. 1/2 cup sweet onion, diced
  3. 10 mini portabella mushrooms, sliced
  4. 12 large basil leaves, roughly chopped
  5. 1/4 cup shaved parmesan cheese
  6. Sea salt and fresh cracked pepper (as needed)
Instructions
  1. In a medium skillet add butter and olive oil. Heat over medium heat.
  2. Add mushrooms and sweet onion.
  3. Cook for about 6 - 8 minutes or until onions are translucent in color.
  4. Transfer to pie dish.
  5. Add fresh chopped basil and parmesan cheese.
  6. Add beaten eggs.
  7. Season with salt and pepper.
  8. Bake in a preheated 375 degree oven for about 25-30 minutes or until center is firm
  9. Allow to cool about 5 minutes before cutting and serving.
Notes
  1. Served with a simple side salad to make the perfect light and healthy meal.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Mushroom and Basil Frittata

Lately I can’t get enough of mushrooms. I keep seeing tons of posts on social media with exotic mushrooms. The visual stimulation inspired me. I have been adding mushrooms to everything from soup, pasta,  and into my eggs. This tasty Mushroom and Basil Frittata is made with mini portabella mushrooms and sweet onions sauteed in a mix of butter and olive oil. Seasoned with salt and pepper. This recipe for  “Mushroom and Basil Frittata” makes a great vegetarian or gluten free recipe option. Simply serve it with a side salad for a healthy meal.
Mushroom and Basil Frittata
CeceliasGoodStuff.com | Good Food for Good People

Mushroom and Basil Frittata

Add in the fresh basil or your favorite heaping portion of greens; spinach would also go well in this recipe. This vegetarian and gluten free “Mushroom and Basil Frittata” makes a great breakfast or brunch dish. Personally I never get tired of a great frittata. They are perfect and offer protein, and vitamins from all the veggies! So load it up!!!
Mushroom and Basil Frittata
CeceliasGoodStuff.com | Good Food for Good People

Mushroom and Basil Frittata

Add a generous portion of parmesan cheese for an extra tasty frittata. In Europe they serve them a room temperature, I prefer to serve my frittata warm and fresh out of the oven. Whatever you choose will be a delicious and a tasty treat, add a side salad to make an entire meal.
Mushroom and Basil Frittata
CeceliasGoodStuff.com | Good Food for Good People

Mushroom and Basil Frittata

Add in the fresh beaten eggs and season again with salt and pepper. To fill this pie tin I used 8 eggs, they were fairly small. If using larger eggs try 5 – 6 and see if it fills the pie tin. Add more eggs if necessary or try adding more veggies. I am always looking for ways to eat more veggies and a frittata is perfect for that. Not a fan of mushrooms then try adding your own personal favorite vegetables to this recipe and make it your own! Some ideas for veggie additions are: spinach, broccoli, asparagus, bell peppers, or if you want more protein add sausage, bacon, roast chicken, or diced ham.
Mushroom and Basil Frittata
CeceliasGoodStuff.com | Good Food for Good People

Mushroom and Basil Frittata

Simply serve it with a side salad for a healthy meal. I made a quick side salad of baby spinach, mini heirloom tomatoes and a sprinkle of parmesan cheese with a premade vinaigrette. Simply serve it with a side salad for a healthy meal. I made a quick side salad of baby spinach, mini heirloom tomatoes and a sprinkle of parmesan cheese with a premade vinaigrette.
Mushroom and Basil Frittata
CeceliasGoodStuff.com | Good Food for Good People

Cecelia Dardanes

Thank you for stopping by. I love sharing my ideas with you. I hope in some small way I have inspired you to create some delicious food for those you LOVE. Please share you photos and thoughts with me on Social Media. You can find me on INSTAGRAM AND FACEBOOK, I post there on a regular basis. It is always FUN hearing from you. It makes my day!
With Love, Cecelia Dardanes
CeceliasGoodStuff.com | Good Food for Good People

"Flavor of the Southwest" by Cecelia Dardanes is available in the tab at the top of the page. The book is filled with 320 pages of beautiful southwestern recipes. Easy to follow instructions and pictures for each and every recipe. There is a chile section that describes the different types of chile peppers and how to cook with them. The book continues to get rave reviews. Purchase your copy now click here "FLAVOR OF THE SOUTHWEST"

“Flavor of the Southwest” by Cecelia Dardanes is now available . The book is filled with 320 pages of beautiful southwestern recipes. Easy to follow instructions and pictures for each and every recipe. There is a chile section that describes the different types of chile peppers and how to cook with them. The book continues to get rave reviews.
Purchase your copy now click here “FLAVOR OF THE SOUTHWEST”

Leave a Reply

Your email address will not be published. Required fields are marked *