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.
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.
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!!
Prep time: 10 minutes
Cook time: 20 minutes
Mini mushroom frittata ingredients
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
- Preheat oven to 180 degrees
- In a medium sized mixing bowl, crack eggs, add cream cheese, grated cheese, salt and pepper
- In a small bowl, add the sliced mushrooms, melt the butter in a microwave glass serving jug and add garlic when melted
- Sprinkle chives and thyme over mushrooms and then pour garlic butter over, stir to mix through
- Add mushrooms to the egg mix and stir to combine
- 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.
- 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
- Combine yoghurt, pesto and lemon juice in blender and blitz till mixed together
- 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