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Mushroom & Goat Cheese Frittata Cups
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Sure you could make a frittata in the customary pan or baking dish, but these are cute, and they bake up faster. They’re perfect for a brunch buffet because they’re easy to serve and are equally tasty warm or at room temperature. 
serves 6


2 teaspoons olive oil

½ small yellow onion, thinly sliced

2 cups crimini mushrooms, thinly sliced

1 cup baby spinach leaves

6 large eggs

1/3 cup chèvre goat cheese, crumbled

1/3 cup Parmesan cheese, grated

½ teaspoon sea salt

¼ teaspoon ground black pepper

2 scallion stalks, green parts only, thinly sliced

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Mushroom & Goat Cheese Frittata Cups
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


Preheat oven to 350 degrees

1. In a large skillet, heat olive oil. Add sliced onions and sauté until fragrant, a few minutes; then add sliced mushrooms and sauté until cooked through, about 10 minutes. Remove from heat and add baby spinach leaves to the hot skillet. Mix well. Allow mixture to cool down.

2. In a bowl, whisk eggs, crumbled goat cheese, grated Parmesan, and salt and pepper together.

3. Lightly grease a 6-cup muffin tin. Using a spoon, divide mushroom-spinach mixture evenly between cups. Then pour egg and cheese mixture over the mushrooms. Sprinkle tops with sliced scallions; bake for 25 minutes, or until tops are golden brown.

4. To serve, carefully run a knife around the edge of each cup and jiggle the frittatas from pan. 

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