I love egg dishes. They can be breakfast, brunch or even dinner, if that’s your thing. Another beautiful thing is that, if it isn't all eaten that first day, it works well reheated another day. Sometimes I even plan on that, especially if we're taking a trip. We can heat up individual portions instead of going out for breakfast every day.
Egg dishes are also incredibly versatile. I often use whatever I have on hand to add to the dish. During pandemic year 2020, I often made egg casseroles with a variety of ingredients.
Remember last week when I talked about inflammation? Today's onion and mushroom frittata is full of anti-inflammatory goodness. When cooking, ingredients are chosen for a reason. Let's look at each ingredient in this recipe:
Olive Oil: Oil is needed for cooking and olive oil, when heated properly, is anti-inflammatory. Extra Virgin Organic Olive oil is best.
Onions: Onions are one of those prebiotic, inulin-rich foods. Plus they are tasty.
Mushrooms: Mushrooms are also anti-inflammatory.
Tarragon: Tarragon is used here because it pairs well with mushrooms. It also has healing and antibacterial properties.
Eggs: Egg yolks contain the fat-soluble vitamins A, D, E, and K which are all anti-inflammatory. Egg whites, which contain most of the protein in an egg, can be pro-inflammatory if eaten alone since it contains no anti-oxidants. The egg white is usually what people with egg allergy react to. If possible, always select pasture-raised eggs.
Butter: Chosen here for its added flavor. Grass-fed butter is best.
Sea Salt: Adds flavor and enhances the other flavors in the dish.
Pepper: For flavor.
Parmesan Cheese: Because I love it in my egg dishes! Oops, I mean cheddar cheese. Turns out we were out of parmesan. So hubby grated some cheddar for me. Thanks, honey! 😉
Onion & Mushroom Frittata Recipe
Yield: about 4 servings.
Total time: about 40-45 minutes, including some clean up.
Cook time: about 30 minutes.
INGREDIENTS
2 tbsp. olive oil
1 cup chopped onion. Mine weighed 5.5 ounces
1/2 pound Baby Bella mushrooms, sliced thin
1 tsp. dried tarragon, or 1 tbsp. fresh tarragon
6 eggs, whisked. I used my stick blender
1 Tbsp Butter (optional) - add when you add the eggs to the pan
Sea Salt, to taste
Black pepper, to taste
1/2 cup grated Parmesan (or cheddar or what you have on hand)
COOKING DIRECTIONS
Preheat oven to 375
Put olive oil in an ovenproof frying pan
Heat on medium/high
Add onion and a pinch of salt
Cook until onion starts turning transparent
Add mushrooms, tarragon, sea salt and pepper
Cover and cook 3‐5 minutes
Add eggs to the pan, and cook until just set
Sprinkle cheese on top
Put pan in the oven for 10‐12 minutes
ENJOY!