mushroom-frittata-recipe

My kids love mushrooms, probably because my husband and I are both such huge fans. Since Chris and I began dating in 2000, I can attest that we have never ordered a pizza without them. Those little white buttons, baby bellas, portabellas and more are regular features in our salads, casseroles and veggie dishes, too. It’s either nature or nurture, but all three of my children dig mushrooms like their parents.

So when I learned that the Mushroom Council was seeking some parent bloggers who are Team Mushroom, I raised my ‘shroomy paw.  Hey, it is National Nutrition Month, and these versatile veggies can be added to so many meals. They are packed with energy-boosting B vitamins, essential minerals, and anti-oxidants. (If you are so inclined, check out more health benefits of mushrooms).

We are a Catholic family who goes meatless on Fridays during Lent, so currently mushrooms are taking center stage in our Friday night dinners. Here is my recipe for my kids’ favorite mushroom-y-breakfast-for-dinner meal, an easy mushroom and cheese frittata. If, like me, you buy the jarred pre-minced garlic, pre-sliced mushrooms and pre-shredded cheese, this meal is faster than heating up chicken nuggets!

Cheesy Mushroom Frittata

Original recipe by Jessica McFadden of A Parent in America.com

Serves 4-5 

2 T. unsalted butter

1 T extra virgin olive oil

2 cloves garlic, finely minced

1 heaping cup of your favorite cultivated mushrooms, thinly sliced

6 large eggs

1/2 cup milk (nonfat is fine)

1 cup shredded cheddar cheese

Preheat your oven to 375, then grab a flat-bottomed skillet and wrap the handles with foil if it is not oven-proof. Grate your cheese, mince your garlic and slice your ‘shrooms. Crack eggs into a big bowl and beat in the milk with a whisk. Set aside.

Turn a stove burner to medium-high and heat the butter and oil together. Sautee the garlic and mushrooms together until soft, about 5 minutes. Evenly pour in egg mixture and evenly distribute cheese on top. Leave alone there on the burner for about 5 minutes and you see the sides turner lighter yellow and begin to set. The middle will still be liquid.

Carefully transfer to middle of your pre-heated oven. Bake uncovered for 7-10 minutes. Check on it at 7 to see if it is browning. I like mine to have a little bit of brown on the edges and top, brightly yellow everywhere else.

Cut into big pie piece slices and serve with greens and roasted potatoes or toast. Top with salsa, Tabasco, Sriracha, Cholula, or good ol’ ketchup.

Team Mushroom members can unite for a Twitter Party on Wednesday, March 20th 8-9 PM EST.  The hashtag for the party will be #MushroomDish and you can follow The Mushroom Channel on Twitter. Go ahead and like ’em on Facebook and follow on Pinterest too for more recipes and awesome.

Disclosure: This post was sponsored by The Mushroom Council, but that recipe and ‘shroom-thusiasm is my own.

Photo by dps on Flickr via a Creative Commons license.