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Sometimes you just want something easy for breakfast… or dinner. All summer I’ve been getting mushrooms in my grocery delivery and then finding them a week or so later in the back of my fridge all slimy and gross. I’m so frustrated with myself! This week I decided to rescue the mushrooms long before that happened along with a bulb of fennel that was looking a little sad and lonely in the fridge.
This frittata is easy, quick and perfect for when you want to get a quick breakfast in the oven so you can focus on other things, like coffee or Instagram or both. The leftovers reheat well so you could make this in your meal prep and have breakfast throughout the week. Enjoy!
Serves 4-6
Ingredients
1 8-ounce package of mushrooms, diced
1 bulb of fennel, diced, set the fronds aside for garnish
1 medium onion, diced
8 eggs
2 tablespoons coconut milk
1 ½ teaspoons sausage seasoning mix, divided
Salt and pepper, to taste
2 tablespoons coconut oil, more as needed
Directions
Preheat the oven to 400 degrees or 375 for a convection oven.
In a cast iron skillet over medium heat, saute the mushrooms, onions and fennel with a pinch of salt and pepper until softened and the vegetables begin to caramelize.
Add 1 teaspoon of the seasoning mix and stir until well combined. Add more coconut oil, if needed.
In a mixing bowl, whisk the eggs, the coconut milk, and the remaining sausage seasoning mix.
Chop some of the fennel fronds for garnish.
Pour the egg mix over the vegetables. Sprinkle with some of the fennel fronds for garnish.
Place in the preheated oven and cook for 15-20 minutes or until the egg is cooked through and the top begins to turn a nice golden brown.
