Savory Mushroom and Cheese Frittata
This wholesome frittata combines earthy mushrooms, vibrant arugula, and zesty green onions with a blend of sharp cheddar and Parmesan cheeses. Infused with fragrant fenugreek, this nutritious dish is heart and gut-friendly, making it perfect for any meal of the day. Cooked to perfection in a cast iron pan, it’s simply irresistible!
ingredients
- 8 large eggs
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup green onions, chopped
- 1 cup arugula, roughly chopped
- 1/2 teaspoon dried fenugreek leaves
- 1/2 cup sharp cheddar cheese, grated
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a cast iron pan, heat olive oil over medium heat.
- 3.
Add sliced mushrooms and cook until browned, about 5 minutes.
- 4.
Stir in cherry tomatoes and green onions, cooking for an additional 3 minutes.
- 5.
In a bowl, whisk together the eggs, fenugreek, salt, and pepper.
- 6.
Add in the chopped arugula and half of both cheese varieties, mixing well.
- 7.
Pour the egg mixture over the sautéed vegetables in the pan.
- 8.
Cook on the stovetop for 2-3 minutes until the edges start to set.
- 9.
Sprinkle the remaining cheeses on top and transfer the pan to the preheated oven.
- 10.
Bake for 15-20 minutes or until the frittata is set and golden brown.
- 11.
Allow to cool slightly before slicing and serving.
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