Mini mushroom frittatas

20180112_183909

Happy weekend, we made it through Monday – Friyaaaay as I like to call it.  I had a super early start this morning volunteering at a work event helping the kitties and puppies get adopted. So I wanted a breakfast which was quick, easy and delicious. These therefore are is my Mini mushroom frittata’s – they have lots of mushrooms, cream cheese, milk, eggs and are packed with flavour with chives, thyme, garlic and a little salt and pepper of course. I have found that these are great for freezing and then taking 2 out for lunches at work and then you reheat them in the microwave and serve them with fresh spinach leaves. I much prefer taking lunch to work than going and getting it all of the time and these tick a lot of boxes for me. The 1st batch I did a while ago were with lots of assorted veggies and they were delicious too, however, I like streamlining my flavours so that the 2 ‘hero’ ingredients – ie the mushrooms and cream cheese get to go together and not be distracted by all of the other stuff. Stay tuned as well as I have another combination I am working on in the next few weeks which will be another pairing of 2 great flavours.

20180205_114025.png

Super happy that I got to make my yoga class today, I thought leaving the city I wouldn’t make it back in time, but luckily I did, it is quite a routine for me on a weekend to kick off the day with a class. My teacher today told us a saying recently that has stuck with me – ‘Dream big, then dream bigger’. I don’t know who the original author of the quote is but it really resonates with me, especially at the start of a new year full of adventures!

If you were to compare multiple recipes for this dish you would find ones that suggest  cooking the mushrooms 1st. I don’t do that for a few reasons – 1) More washing up 2)Mushrooms are so delicate I don’t want them to be overcooked 3)I have a technique I use when making a potato bake or potato stacks in the oven, in melting butter over the ingredient (or pouring it over after melting it, for more accurate articulation), and I employ this technique for these so that the mushrooms are not naked in going into the dish, but you are also not getting stuck with the 1st 2 points I made about the washing up and overcooking.

20180112_184004.jpg

I would love to know if you give these a whirl, please let me know what you think – I know that you will enjoy them if you do. Peace to everyone on this beautiful but bloody hawt QLD weekend!!

 

 

Makes 12
Prep time: 10 minutes
Cook time: 20 minutes

Mini mushroom frittata ingredients

6 eggs
1 x 250 gram tub light cream cheese
1/4 cup almond milk
1/3 cup grated cheese
250 grams mushrooms, sliced
1 tablespoon dried chives
1 teaspoon dried thyme
30 grams butter
1 tablespoon garlic, minced
salt and pepper to season

Mini mushroom frittata method 

  1. Preheat oven to 180 degrees
  2. In a medium sized mixing bowl, crack eggs, add cream cheese, grated cheese, salt and pepper
  3. In a small bowl, add the sliced mushrooms, melt the butter in a microwave glass serving jug and add garlic when melted
  4. Sprinkle chives and thyme over mushrooms and then pour garlic butter over, stir to mix through
  5. Add mushrooms to the egg mix and stir to combine
  6. Spray 12 whole muffin tin with oil and then pour the frittata mix into the measuring job you melted the butter in and fill each muffin hole equally.
  7. Bake for 20 minutes at 180 degrees

Basil yoghurt drizzle ingredients 

1/3 cup low fat greek yoghurt
1 tablespoon basil pesto
1/2 tablespoon lemon juice

Basil yoghurt drizzle method 

  1. Combine yoghurt, pesto and lemon juice in blender and blitz till mixed together20180112_183449

 

Notes:

  • These bad boys freeze extremely well and make a great work lunch. Pair them with fresh spinach leaves and your week is sorted.
  • Any milk is fine, I use almond as I always have it in my home and I rarely have cow’s milk as I don’t drink enough of it to not waste it.
  • Fresh chives is fine too, I would love to grow them, but I have an unsuccessful track record when it comes to growing herbs which I am working on!).
  • I use minced garlic for this – you could use a clove, but I am not super skilled at , mincing it up finely, don’t want to wash up a food processor and this is meant to be super easy, not spend 5 hrs in the kitchen post cooking washing up.
  • The technique of pouring the mix into the muffin tin means less spillage and no messy hands.
  • Top each muffin with one slice of mushroom so when you are looking at them in their frozen state you will know which ones are which (ie if you have 2 batches in there).

 

Eat your heart out xx 

 

 

 

Advertisements

About Adrianne - Sweet Caramel Sunday

I love spending time in my kitchen, being creative and making great food! Website: www.sweetcaramelsunday.com Instagram: adriannejamieson
Gallery | This entry was posted in food, Food photography, Home cooking and tagged , , , , , . Bookmark the permalink.

5 Responses to Mini mushroom frittatas

  1. This looks so amazing. Will surely try out soon.

    Liked by 1 person

  2. Like your plan to minimise washing up. Washing up is highly overrated !

    Like

  3. chefkreso says:

    Yummy! I can imagine this is a hit for breakfast 😀

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s