Mini Mushroom Frittatas – perfect Christmas morning breakfast
If you love eggs but your routine of hard/soft/scrambled makes you want to yawn, then these mini frittatas, aka egg muffins, might be just what you need to jazz up your morning (or lunch!). Mini frittatas is just a fancy way of cooking an omelette so don’t get too intimidated.
These delicious egg muffins are so darn cute that we love serving them when we have company for lunch, perhaps with a side of green salad and a piece of smoked salmon.
Tip: The frittatas are nice and puffy when you take them out of the oven but will deflate quickly like a soufflé. If you are aiming for the best presentation serve them immediately. However, they do keep well and make an excellent packed lunch or picnic food.
- 1 tablespoon ghee or coconut oil
- 1 small onion, finely chopped
- 1 cup mushrooms (bella or shiitake), sliced
- 6 eggs
- 1/4 cup fresh herbs (basil, parsley, chives), finelychopped
- 1/4 teaspoon salt
- black pepper
- 3 tablespoons goat cheese
Hint: Don’t like mushrooms? Make it with broccoli and spinach or any veggie combination you can think of.
- Preheat oven to 350° F. Line a muffin pan with unbleached parchment muffin liners. Put a drop of olive oil on the bottom of the liner to prevent from sticking.
- In a small pan, heat ghee on a gentle heat and sauté the chopped onion until soft and starting to caramelize, about 8 minutes.
- Add mushrooms, increase heat to medium and continue cooking for about 5 minutes. Season with salt and pepper.
- In a bowl, whisk eggs, herbs, salt and pepper.
- Add mushrooms to the egg mixture and combine.
- Pour the egg mixture into the muffin cups, filling each about 1/2, do not overfill.
- Top each muffin cup with 1/2 tablespoon of crumbled goat cheese.
- Bake in the preheated oven until frittatas are golden and puffed, about 20 minutes. Serve immediately.