breakfast eggs gluten-free

Mushroom and Goat Cheese Mini Frittatas + An Ecookbook Update!

June 3, 2014

It’s been wayyyy too long since I’ve updated you on the progress of the ecookbook. Despite talking about it incessitantly, I promised to give you some insight on the process so that you can see that you can do it too. I feel like a lot more of these behind-the-scenes posts will come after it is published because I will probably have more perspective once it is done, but for now I’ll give you what I’ve got. Plus I’m feeling generous so I thought I would share another recipe from the book!

Mushroom and Goat Cheese Mini FrittatasSo I am officially finished 36 of 40 recipes and am hoping to shoot the next 4 this week (if the sun actually comes out to play!). So far I’ve only had to reshoot 1 recipe because the colours were all off. That was kind of a bummer, but I’m certainly not going to complain about having too many breakfast cookies on hand.

I also have only had one fail of a recipe, which I suppose was a long-time coming seeing as I made it through 35 without having a single fail. 3 tries later these Mushroom and Goat Cheese Mini Frittatas were born. Lessons I learned: Don’t try to make fittatas with egg whites, don’t overfill the cups and frittatas will deflate no matter how hard you try to stop them. Also I hate these pictures too, but I just have to let it go.

Once I am done with the final four recipes, I have to re-make a couple that need to be tested a second time and then put the whole book together. So far I have a very basic design in Adobe InDesign. I’m not totally sold on the program so I’ll update you on what I end up using. Then it’s just a matter of editing the pictures and adding in the recipes and nutrition info. One thing I am struggling with is whether or not I will include text in the book. I’m finding it difficult that I can’t write an entire blog post for each recipe, but I also know that adding in commentary will likely make the process more complicated. This is where I need your advice, so I’m asking you whether you want me to include some short text with each recipe or if you’d rather just see the recipes on their own:

[yop_poll id=”6″]

The last part which I am working on is ecommerce aka how I’m going to sell the book. This is still a work in progress, but I will fill you in on everything once it is finalized. I am also setting up an affiliate program so that if you guys want to promote the ebook on your site you will make a good chunk of the profits. I figure we can all win! So let me know if you would be interested in being an affiliate 🙂

Mushroom and Goat Cheese Mini Frittatas 2I know this post isn’t entirely clear or helpful to those interested in writing their own ebook but I promise a better explanation of how I built the book and the process of selling it will come soon. The details are still up in the air at this point which a) gives me a panic attack on a daily basis and b) means that I don’t have nearly all the answers I wish I had. What I can say is that this entire process has been both stressful and rewarding. Some days I have to make and shoot 3 recipes in a day in addition to what I eat for lunch and dinner. It can be overwhelming but I have also never felt so fulfilled. I wake up each day excited to get going and finish each day feeling accomplished. For this I am eternally grateful.

Have I mentioned how much I love you guys and appreciate your support?!

Print

Mushroom and Goat Cheese Mini Frittatas

  • Total Time: 30 minutes
  • Yield: 12 mini frittatas 1x
Scale

Ingredients

  • 1 tsp olive oil
  • 1/2 cup yellow onion, chopped
  • 1 cup mushrooms, chopped
  • 1/2 tsp dried thyme
  • ¼ cup goat cheese
  • 9 large eggs
  • 1/3 cup unsweetened almond milk
  • 1/2 tsp sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large pan heat olive oil over medium heat.
  3. Add onions and sauté until translucent (about 3 minutes)
  4. Add in mushrooms and saute for another 5 minutes or until mushroom are cooked.
  5. Turn off heat and add in thyme and goat cheese and mix until well combined.
  6. In a separate bowl whisk eggs and almond milk. Add in sea salt.
  7. Grease a muffin tin VERY well and add a tablespoon of the onion-mushroom mixture to all 12 cups.
  8. Top with egg-almond milk mixture until each cup is full.
  9. Bake mini frittatas for 13-15 minutes (mine took 14) or until egg has set.
  10. Remove from oven and let cool for 5 minutes.
  11. Place a knife around the edges until the frittatas loosen up and are easy to remove.
  12. Serve warm.
  13. Will keep in fridge for several days.

Mushroom and Goat Cheese Mini Frittatas 4Would you ever consider writing an ebook? What would you like to know about the ebook process?

 

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  • Reply
    Arman @ thebigmansworld
    June 3, 2014 at 5:22 am

    You know my thoughts on all of this so I’ll save all the written commentary.

    NEVER make a frittata with egg whites. It inflates and then pops. That sounds pretty dirty.

    I’d like to know more about the outfits you wear when creating each recipe and from which era you’re portraying.

    • Reply
      Meghan@CleanEatsFastFeets
      June 9, 2014 at 1:57 pm

      I like it when you talk dirty Arman.

      Davida, thank you, thank you, thank you for calling these what they are: frittatas and not a crust less quiche. That makes me nuts. There is no such thing as a crust less quiche. It’s a frittata dammit, Sorry, apparently I have some pent up emotions when it comes to my egg pies.

  • Reply
    Laurie
    June 3, 2014 at 5:40 am

    I love reading your blog. And, so do 1100+ other people. Include the text/commentary. It’s what brings it all alive in a way that only sharing the recipe doesn’t.

    Shoot, I had another point to make, but my sleepy middle aged mind let it slip away. I go out for a walk at 5am most work week mornings and I sacrifice a bit of my pace to read your blog posts. :). And, even more when I decide to writer a response. Luckily it now light for most of my walk. Lol.

    On that note, I’m so excited to see the ebook (autocorrect wanted to make that snook. Lol). Have a great Tuesday.

    Keep up the good work.

  • Reply
    Kim @ BusyBod
    June 3, 2014 at 6:21 am

    The fact that you’ve only had one fail is a miracle to be celebrated! I didn’t vote on the text issue, but I think little anecdotes with the recipes would be great, as long as it feel natural. If it feels weird to write something so brief, I wouldn’t force it, but otherwise YOU are the reason so many of us read. 🙂

    Also I’d love to be an affiliate! 🙂

  • Reply
    erin @ The Almond Eater
    June 3, 2014 at 6:30 am

    Love hearing more about this and I think an affiliate program is a great idea for you AND your readers. Woo! Good luck with the last 4 recipes lady. I’ll cross my fingers for sunshine!

  • Reply
    meredith @ The Cookie ChRUNicles
    June 3, 2014 at 6:43 am

    Count me in as an affiliate! I did write an ebook (which I know I told you about already) but I am not in charge of anything but the writing. The company is handling all of the logistics which I can only imagine is stressful and not so simple in terms of getting it all together and figuring out the selling/promoting. I give you tons of credit – I know you can do it!

  • Reply
    Sam @ Better With Sprinkles
    June 3, 2014 at 7:41 am

    shhh on the pictures, they look great! And only 1 fail in 36 recipes…I’d call that a win.
    I can’t wait for it to come out! I love the idea of having an affiliate program and I would definitely be interested in participating!

  • Reply
    Shashi
    June 3, 2014 at 7:59 am

    35 recipes and not one fail – dang girl you’re good! Did anyone tell you you should write an ecookbook? 😉
    Ok so I think your photos of these frittatas look gorgeous, but that one with the bit of mushroom on top had me thinking you topped your frittatas with a bit of a three musketeers bar! Gah I have chocolate on the brain!
    Looking forward to reading your post on your process!

  • Reply
    kaitlin @4loveofcarrots
    June 3, 2014 at 8:08 am

    I cannot wait for you ebook! But I think its pretty lucky you only had 1 fail and 1 reshoot.

  • Reply
    Parita @ myinnershakti
    June 3, 2014 at 8:57 am

    I see big things in your future! Thanks for always being transparent about your experiences. While I will probably never write an e-cookbook, I hope to one day (in the very distant future) author a book. We’ll see!

    And thanks for this recipe. I think it’s one both me and V can get on board with!!

  • Reply
    Brittany
    June 3, 2014 at 9:10 am

    Writing a cookbook is definitely on my list of “to-do’s” before I die. Mine will definitely be very dessert oriented, since I am such a fiend for sweets. I love learning more about the process, so yes, keep sharing!

  • Reply
    kathy@vodka and soda
    June 3, 2014 at 9:26 am

    only 1 fail? not bad at all. if the commentary is related to the recipe, i’m all for that (like ingredient substitutions etc).

    -kathy
    Vodka and Soda

  • Reply
    Alexis @ Hummusapien
    June 3, 2014 at 9:26 am

    You’ll be my go-to lady if I ever decide to write an ebook!! These fritattas are such stunners. Obvi I want to be an affiliate for my bloggy bestie derrrrrrr.

  • Reply
    Cassie
    June 3, 2014 at 9:56 am

    I’m working on the ebook (aka my tell-all) now… I think I’ll hopefully publish with Amazon self-publishing. Plus you know I’m gonna be on the street corner slinging your book… #cuba #healthiefiedcubalibre #xoxo

  • Reply
    Nikki @ The Road to Less Cake
    June 3, 2014 at 10:12 am

    I think your photos look great, but I’m the same sometimes, I’ve clicked select all and delete a few times after a photo session because I wasn’t happy. I’m quite a perfectionist.

    These mini frittatas look great. I love goats cheese. They’d be perfect for a BBQ or summer party.

    I’m looking forward to your cookbook.

  • Reply
    Ang @ Nutty for Life
    June 3, 2014 at 10:50 am

    I smiled when I read that you have never been more fulfilled haha. #cheesin cause I like to see my friends happy.

    SUPER excited to buy the book and cook all the things in it. Gonna be a good time 🙂 If you have any major design questions you should email my friend Kaitlyn who I’ve linked to on my blog before, that’s her bread and butter. She’s an amazing designer and really good with indesign.

  • Reply
    Megan (The Lyons' Share)
    June 3, 2014 at 10:51 am

    I’ve been reading a lot about the publishing process lately, so I’m excited to hear your thoughts!! Keep it up – you’re SO close to being done! Proud of you!

  • Reply
    Jen @ Chase the Red Grape
    June 3, 2014 at 11:10 am

    I would love to be an affiliate for the e book! Such a good idea!

    Totally going to make these mini frittatas, perfect for my husbands packed lunch!

  • Reply
    Jordan @ The Blonde Vegan
    June 3, 2014 at 11:11 am

    Pretty amazing that you made it through so many recipes without having any fails!! That is some natural talented, girlfriend. And I laughed when you said you hate these pictures too… because I am totally the same way when I take pics unless they are out of this world fab (yours really do look great). And I voted yes on commentary for each photo!! I think it gives a more personalized touch… and a whole lot of your readers come to you because they love your voice, so why not? Lots more work though I totally get it. And let me know if you’re interested in using the ecommerce site Gumroad.. I have been using it for a while and I love it!!

  • Reply
    GiGi Eats Celebrities
    June 3, 2014 at 11:49 am

    Not to sound super selfish but I really hope there is a recipe dedicated to GIGI IN THERE!!!!! And when I say GIGI – I mean… ME! lmfao! 😉

  • Reply
    Megan @ The Skinny-Life
    June 3, 2014 at 12:44 pm

    I just wrote a post on egg muffins. Aren’t they adorable? My co-workers have been drooling over them. Great minds think alike!

  • Reply
    Amy @ Long Drive Journey
    June 3, 2014 at 1:42 pm

    So proud of you my love! I remember when doing this and monetizing and everything was just a dream way back when I met you. I cannot wait for your e-cookboook! I’ll obviously be the first person to buy it regardless of my feelings about breakfast…and I’ll be trying every egg free recipe in it! Mwah

  • Reply
    Amy @ Elephant Eats
    June 3, 2014 at 2:41 pm

    These look tasty. Good luck on finishing up that ebook! I’m looking forward to hearing all the details about making it…i’d have no idea where to start.

  • Reply
    FitBritt@MyOwnBalance
    June 3, 2014 at 2:48 pm

    I can’t wait for your ebook! It’s going to be awesome! I guess I would like to know the nitty gritty details about how you actually put an ebook together. I mean coming up with the overall concept, photographing and writing all seem like something any blogger could handle but actually pulling it together is the secret!

  • Reply
    Em @ Love A Latte
    June 3, 2014 at 3:35 pm

    I think that it’s super awesome that you are doing an ecookbook!!! I’m curious what made you choose to do one because it’s a great idea! 🙂

  • Reply
    Kelly @ Kelly Runs For Food
    June 3, 2014 at 4:51 pm

    Love the combo of eggs, mushrooms, and goat cheese. So good! Your ebook is going to be awesome, for sure.

    On a side note, I don’t have instagram, but I saw the meat/cheese/bread platter pic from the feed on your page and approve of your dinner decision. I certainly hope there was wine to go with that!

  • Reply
    Amanda @ .running with spoons.
    June 3, 2014 at 5:17 pm

    I still have no idea how you do it. I’ve had to start adding a few more recipes a week for some freelance work, and even that has me feeling like I might go crazy — I couldn’t imagine doing 3 a day! That being said, I keep going back and forth on whether or not I want to make an ebook, and while I think I may eventually do it, I’d have to give myself a bigger time window to get it done.

  • Reply
    Ann
    June 3, 2014 at 5:56 pm

    Hi Davida! Grear recipe, I’ve always wanted to make egg muffins or mini frittatas like these. I don’t know why I haven’t yet though. Maybe I take this as another chance to male them finally.
    Btw, there’s a mistake in the recipe in steps 3 and 4: ADD MUSHROOMS TWICE?? 😉 “Add mushrooms and sauté until translucent (about 3 minutes)Add in mushrooms and saute for another 5 minutes…”
    have a nice day!

    • Reply
      Davida Kugelmass
      June 3, 2014 at 6:23 pm

      Hi Ann! Thanks so much! For the first one I meant onions 😉 This ebook must be getting to my head! Hope you have a nice day too.

  • Reply
    Amanda
    June 3, 2014 at 6:00 pm

    I don’t think the world needs any e-books on how to make cereal, so, no… I wouldn’t create one. 😛

  • Reply
    Angela
    June 3, 2014 at 8:48 pm

    “Lessons I learned: Don’t try to make fittatas with egg whites” — why??

  • Reply
    Gina @ Health, Love, and Chocolate
    June 3, 2014 at 9:20 pm

    I went out to buy onions and mushrooms just to make these (I already have goat cheese, obv), and came home with an onion and about a million other things but no mushrooms. Oh, Whole Foods. Fail.

    Btw I would love to be an affiliate for the book!

  • Reply
    Mary Frances
    June 4, 2014 at 8:23 am

    Gotcha, no egg whites. Girl, these sound like some tempermental frittatas! They turned out fantastic, even though I’m not the hugest egg fan, the mushrooms won me over.
    This whole ebook thing sounds like so much work – publishing? editing? It is a whole new world! Keep us updated, you’ve done a great job! Oh, and I would love to be an affiliate!

  • Reply
    Chelsea @ Chelsea's Healthy Kitchen
    June 4, 2014 at 8:26 am

    You’ve been working like a madwoman on this ecookbook girl! I’m so excited for it all to pay off for you. I know it’s going to be a big success! 😀 I think commentary adds a lot of personality to a cookbook – I say you should include it.

    Also I’m not sure how the affiliate thing works, but I’d totally be interested in helping you out in any way I can!

  • Reply
    Kelly - LEFT SIDE OF THE TABLE
    June 4, 2014 at 11:46 am

    YAY you’re so so close to finishing it Davida! I’m looking forward to your final product!! I think commentary is 100% necessary. Personally, like a story with a recipe, makes it not only more meaningful but helps me connect with the recipe creator and see why they made it. Anywho, goat cheese and eggs go well together so this recipe is already bomb without even trying it 😉

  • Reply
    Kim
    June 4, 2014 at 5:51 pm

    I’m so excited about your book!! It will be incredible!!

  • Reply
    Sarah Pie
    June 4, 2014 at 10:27 pm

    Oh my gosh I can’t believe that you’re so close to being done! You have really pounded this out fast and I’m so excited to be able to order my own copy soon 🙂 that being said I’d be happy to be an affiliate and/or tell all my friends/family they need copies.

    I think these frittatas sound delicious even if you don’t think the pictures are the best. I’m adding them to my list to make for a Sunday Brunch because BF would love them.

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