Mushroom Frittata Muffins
These protein-rich delicious bites are a wonderful way to start your day. To get these savory frittata muffins on your table you need to saute some mushrooms in smoky onion and olive oil. Then bake this mixture into a cheesy flourless egg batter. Our advice: use bigger muffin pans, much bigger.
Ingredients Needed for Mushroom Frittata Muffins
1 teaspoon olive oil
1 medium onion, minced
2 cups of mushrooms, sliced
4 yolks
2 egg whites
1 tablespoon skim milk
1 teaspoon Worcestershire sauce
2 tablespoons of Emmental, grated
salt
pepper
How to Cook Mushroom Frittata Muffins
- Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
- Add the mushrooms and sautee them until deep brown. Remove from heat.
- Add the yolks, whites, skim milk, Worcestershire sauce, and Emmental cheese to a bowl. Season with salt and pepper, then whisk using a hand mixer.
- Fill a 6-cup muffin pan with the mushroom mixture, then pour the batter over them. Bake for 20 minutes at 360⁰F/180⁰C.