Mixed Mushroom and Onion Frittata
Happy almost Mother’s Day! Honor your Mom this year with some fungus.
I won’t be able to celebrate with my real mom until later in the month, but I’ll definitely be celebrating with my favorite TV moms. i.e. I’ll be watching Netflix all day.
My family has never celebrated Mother’s Day with brunch. And that’s messed up. Brunch is the best. Eggs are the best. Mimosas are the best. Being in bed by 8:30 is really the best. So if you’re celebrating the right way, consider sharing this frittata with your family on Sunday morning! Or if you’re like me, eat this frittata in your sweatpants with Lorelai Gilmore.
Besides mother’s day brunch, frittatas are great to make as part of your weekly meal prep. I’ve been eating my breakfast at work for the last couple weeks and even though I hate doing it, it’s nice to have something already ready to go. I’m never hungry until 9:30-10am and I’m a big advocate of listening to your body and only eating when you’re actually hungry. Your body will tell you when you need something, I promise. Just put the Cheetos down for a minute and listen. Derail. Isn’t this post about Mother’s Day?
Anyways, frittatas are easy to make and usually pretty freakin good, unless you’re me. I made a pretty bogus frittata that I shared on the blog here. Good idea in theory, but lacked flavor. Also lacked a pleasant texture. This recipe is not like that, I promise. It’s packed with flavor, specifically of the asian variety. I use the same exact spices and sauces when I make stir-fry and it’s fantastic. So I thought, ‘why not add some eggs and make it a breakfast dish?’ So I did.
Additionally, I was at Whole Foods (no surprise) and a mixed mushroom package from MyCopia Mushrooms caught my attention. I’m all for trying new foods and this pack had it all: Alba Clamshell, Trumpet Royale, Brown Clamshell, Forest Nameko, Velvet Pioppini, and Maitake Frondosa mushrooms. I literally just read that off the package and have no idea what any of those varieties are. However, I tasted each mushroom individually before sautéing and they were all fantastic. Way better than whatever those little, white, cardboard-tasting mushrooms are. Do yourself a favor and (1) go to Whole Foods and (2) try some funky mushrooms. I couldn’t wait to make this recipe!
But y’all know how lazy I can be in the kitchen. There’s no reason to make a frittata in a cast iron skillet. But you know what, I live alone, I eat alone, and I have no Mother’s Day brunch to attend. Had I needed to transport this dish, there’s no way I would have cooked it in a cast iron skillet. I’m not about to show up to a brunch with my 40 pound frittata that serves 5-6 people. So if you make this, consider cooking like a normal human being and use a pie dish (just increase the baking time a bit, as it will be thicker).
INGREDIENTS:
- 10 eggs
- 1/2 cup full fat coconut milk
- 1 package of mixed mushrooms (8 oz), roughly chopped
- 2 tablespoons coconut oil
- 2 large garlic cloves, finely chopped
- 1/2 large yellow onion, julienned
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon coconut aminos
- 1 teaspoon fish sauce (this brand only, others have funky ingredients)
- green onion for garnish
INSTRUCTIONS:
- Preheat the oven to 350°.
- Heat 2 tablespoons coconut oil in a large cast iron skillet over medium heat.
- Sauté mushrooms and onions until onions become translucent (about 6-7 minutes).
- Add garlic, ginger, coconut aminos, and fish sauce. Continue to sauté for another 2-3 minutes. Turn off heat.
- In a large mixing bowl, whisk 10 eggs with coconut milk.
- Once skillet has cooled, add egg mixture.
- Place skillet in oven and bake for 25-30 minutes, or until cooked through.
