Anti Inflammatory Gluten Free Mushroom Swiss Mini Frittata Cups

Total time42 min

Prep time15 min

Cook time22 min

Anti Inflammatory Gluten Free Mushroom Swiss Mini Frittata Cups

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Ingredients

6 servings

For the filling

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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8 oz cremini mushrooms, thinly sliced
2 shallots, finely chopped
2 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
1 tsp fresh thyme leaves

For the egg base

8 large eggs
¼ cup whole milk
Ingredient note
Full-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.
½ tsp salt
¼ tsp black pepper
3 oz swiss cheese, shredded

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with olive oil or nonstick cooking spray, making sure to coat the rims.
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, until the undersides are golden. Stir and continue cooking for 2 more minutes, until the mushrooms have released their liquid and the pan is mostly dry.

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