Description
This tender goat cheese-mushroom frittata recipe with tangy Dijon mustard is an effortless brunch option for gatherings.
Ingredients
Scale
- 10 eggs
- 1/2 cup of milk
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 6 oz. mini portabella mushrooms, sliced
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 4 green onions, thinly sliced
- 4 oz goat cheese, crumbled
Instructions
- Mix eggs, milk and dijon in a large bowl. Set aside.
- Preheat oven to 350ºF.
- Heat a large skillet to medium-high heat. Add olive oil and mushrooms! Sautee until brown. Season with salt and pepper.
- Add egg mixture to pan and be sure that the eggs are evenly dispersed through the pan. Let frittata sit for 4 minutes, do not touch.
- At the end of 4 minutes, top the frittata with green onions and goat cheese. Transfer the pan to the oven.
- Bake for 10-12 minutes or until frittata has set. No jiggle in the middle if you shake it.
- Remove from the oven and allow to cool before serving.
Nutrition
- Serving Size: 2 slices
- Calories: 239
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 17 g
- Cholesterol: 400 mg
