Anti Inflammatory Gluten Free Mushroom Swiss Frittata Bites
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Learn more →Ingredients
6 servings
For the filling
- 1 tbsp olive oil
- 8 oz cremini mushrooms, thinly sliced
- 2 scallions (green tops only), thinly sliced
- ½ tsp kosher salt, divided
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves
For the egg base
- 8 large eggs
- ¼ cup whole milk
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~2 tsp per serving) of whole milk here is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- ¾ cup swiss cheese, shredded
For the pan
- 1 tbsp olive oil or softened butter, for the panChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Preheat the oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with olive oil or softened butter, making sure to coat the sides as well as the bottoms.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are golden brown and any released liquid has evaporated, about 3–4 minutes more.
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