Mushroom and Goat Cheese Mini Frittatas




  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.