Shallot & Mushroom Frittata

It’s beauty. It’s taste. It’s Miss United Frittata, or something.

This is a super easy, six ingredient frittata that is great to prep for a multi day breakfast (or lunch) situation. I will eat shallots with just about anything and especially the chance to eat giant chunks of them so that’s where the idea for this baby came from! Also because I’m getting tired of cooking several meals a day in quarantine. Maybe a good 50/50 split between both. Hope you guys like it!!

Ingredients

4-5 Small Shallots
8 oz Mushrooms (I used maitake cause you guys know I’m obsessed)
10 Eggs
1/2 Cup Grated Parmesan
3 Tbsp Olive Oil
1 Tbsp Thyme
Salt & Pepper to Taste

Recipe

Preheat oven to 350 degrees.

Peel and cut shallots into quarter pieces and chop mushrooms. Place on a baking sheet with parchment paper and cover with 2 Tbsp olive oil, salt, and pepper. Toss gently (don’t want to break up the big chunks of shallot too much) to evenly coat everything.

Place in the oven and roast for 40 min, flipping half way through (again, gently).

In a large bowl, add in eggs, thyme, and parmesan and whisk together.

Coat baking pan with remaining 1 Tbsp olive oil and pour in egg mixture. Take out shallots and mushrooms once cooked and scatter on top of egg mixture evenly.

Bake for 30 minutes. Top with more thyme and enjoy! Serves 8.