Muffin Mushroom Frittata’s

Muffin Mushroom Frittata’s (makes 12 muffins)

So excited today – received my silicone muffin tray in the mail. Had to try it out immediately and it worked a treat – the mushroom frittata’s popped right out. Recipe is basically an omelet shared out into 12 muffins. The muffin frittata’s are great with a salad or you can quarter them and serve as an hors d’oeuvres. Also you can vary the mixture – onion, garlic, tomato, spinach or maybe make Spanish omelett

 

2 tbsp. extra virgin olive oil

salt and freshly ground pepper

1 medium onion – finely chopped

1 large clove garlic – minced

12 oz. mushrooms – a variety of mushrooms and sliced

6 eggs – beaten

 

Put oil, salt and pepper in a large skillet.

When sizzling add onion and garlic.

When soft add mushrooms and cook till mushrooms are slightly browned and ready to eat.

Crack 6 eggs and whisk till smooth.

Distribute mushrooms evenly between the 12 muffin moulds (avoid any mushroom juices).

Distribute egg mixture evenly between the 12 muffin moulds.

Cook for 15 minutes or so at 350 degrees until egg mixture is firm.

 

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