Crispy Mushroom Frittata

Name: Crispy Mushroom Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 6 pieces Large Eggs; 0.5 pound Mushrooms; 1 cup sweet peppers, diced; 3 cloves garlic, minced; 3 stalks Scallions, thinly sliced

Over the years, I have mastered making a delicious frittata using what I have in the fridge. It is surprisingly easy to make a great frittata while using your leftover vegetables. For this recipe, it is more important to note the cook time as the ingredients that go into the frittata really can be anything you want. Just make sure they are cook down prior to mixing into the egg mixture so you do not end up with a soggy mess.

Allen_Lee

Prep10 min

Cook20 min

Total30 min

Servings2

Difficultyeasy

KetogenicLow CarbVegetarianBreakfastBrunch

Ingredients

6 piecesLarge Eggs
0.5 poundMushrooms
1 cupsweet peppers, diced
3 clovesgarlic, minced
3 stalksScallions, thinly sliced

Instructions

1
Preheat oven to 425 degrees, toss the mushrooms in olive oil and spread across a baking sheet. Do not salt if you want your mushroom to be crispy.
2
Once oven is preheated, pop the mushrooms in the oven for about 10 mins, until mushrooms reach your ideal texture. In my case, I am looking for crispy mushroom chips.
3
While mushrooms are in the oven, saute the pepper and garlic so they are caramelized. Remove from pan and let cool.
4
Whisk the eggs in a big bowl and add salt / pepper to taste. Once the carmeized pepper and garlic are cooled, mix into the egg mixture and whisk.
5
Heat up a nonstick pan in medium high heat. Add two tablespoons of olive oil until heated, pour egg mixture into the pan and sprinkle mushroom chips throughout the mixture.
6
Cover the frittata for about 6 minutes until the egg mixture is set. Serve.