High Fructose Corn Syrup Free Gluten Free Mushroom Swiss Mini Frittata Cups
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Learn more →Ingredients
6 servings
For the filling
- 1 tbsp olive oil
- 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
- 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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