Keto mushroom and cheese frittata

 


Keto mushroom and cheese frittata

Ingredients

Vinaigrette

60 ml light olive oil

1 tbsp white wine vinegar

½ tsp salt

¼ tsp ground black pepper

Frittata

450 g (1.5 liters) mushrooms, sliced

55 g butter

90 g (210 ml) scallions

1 tbsp fresh parsley

1 tsp salt

½ tsp ground black pepper

10 eggs

475 ml (230 g) shredded cheddar cheese

120 ml mayonnaise

1 tbsp butter for greasing

110 g (475 ml) leafy greens

Instructions

Preheat the oven to 350°F (175°C), grease a baking dish 8 x 8" (20 x 20 cm).

Whisk together the vinaigrette ingredients, and set aside.

Melt the butter in a medium-sized pan, over medium-high heat. Sauté the mushrooms for about 15 minutes, or until golden. Reduce heat to medium-low and add the scallions, salt, pepper, and parsley, stirring for a few minutes.

In a medium-sized bowl, whisk together the eggs, mayonnaise, and cheese. Salt and pepper to taste.

Place the mushroom mixture in the baking dish, and pour the eggs on top. Bake for about 40 minutes, or until the eggs are cooked through and the frittata is golden.

Cool for 5 minutes and serve with leafy greens and the vinaigrette.

 

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