Baked Mini-Frittatas with Mushrooms
These bite-sized frittatas can be eaten for breakfast, lunch, and dinner. Make them on weekends to have a keto snack available come Monday (or Tuesday even). They store well in the fridge and can be reheated in the microwave. But what's really great about them is that they're vegetarian, gluten-free, and packed with health benefits.
Mushrooms ( Cleaned and sliced )
3 tsp. Olive oil
3/4 cup Cottage cheese ( Drained )
Feta cheese ( Crumbled )
9 Medium eggs ( Beaten )
Salt and pepper ( To taste )
- Preheat oven to 375F.
- Heat olive oil in a skillet.
- Add mushrooms and cook over medium-high heat for 6-8 minutes.
- Divide the mushrooms equally in a greased 9-hole muffin...
See the full directions on my site