Frittatas are one of my favorite things to make, and I really don’t make them often enough. They are quick, healthy and super versatile. You can put pretty much anything you want in them, asparagus + goat cheese is one of my favorites.
Today’s version is sort of a play on caprese flavors, I included tomatoes, dried basil and mushrooms to make it a little more hearty. BUT, we are not just throwing raw tomatoes in there, oh no my dear. We are roasting those babies first, getting them nice and soft and super sweet to where they basically just melt in your mouth. Roasted tomatoes are my jam, it is the best way to eat them, in my opinion.
Just throw those tomatoes in the oven when a little EVOO, salt and pepper, and let them do their thing. They are a thing of beauty when they come out. Then all you have left is to saute up the mushrooms until they are brown, add the herb egg mixture, throw in a handful of those tomatoes, and bake.
Easy, and ridiculously tasty. Full of protein from the eggs, and good-for-you antioxidants and vitamins from the tomatoes and mushrooms. And the dried basil just sends it over the top, it actually kind of made me think of sausage when I ate it. Weird, I know, but paired with the mushrooms, it becomes this super savory, earthy flavor that I absolutely loved.
This is perfect for pretty much any meal of the day, breakfast for dinner anyone?! ALWAYS.
You guys are going to love this simple and healthy recipe, if you make it, snap a pretty picture and show me on Instagram! It makes my day when you guys do that! Hashtag #thewheatlesskitchen
1/3 cup unsweetened almond milk (or milk of choice)
1 tsp dried basil
2-3 tbsp extra virgin olive oil
pinch of salt and black pepper
1 lb cremini mushrooms
goat cheese for serving (optional)
Preheat the oven to 400 degrees. Slice half of the tomatoes in 1/3-1/2" thick slices, cut the other half into wedges by quartering them.
Lay out all of the tomatoes in a single layer on a lined baking sheet. Drizzle some olive oil over them, season with a pinch of salt and pepper. Flip over and do the same to the other side. Roast at 400 for 20-25 minutes.
While the tomatoes are roasting, prep your other ingredients. Remove the stems and quarter the mushrooms. Preheat a large skillet (I used cast iron) over medium heat, add about a tbsp of olive oil and saute the mushrooms, stirring occasionally until they have turned brown. Once they have turned the desired brown color, then season them with a small pinch of salt and pepper.
In a large mixing bowl, combine the eggs, milk, dried basil and a pinch of S&P. Beat with a whisk until smooth.
Once the tomatoes are done, remove them from the oven and turn the temperature down to 350 degrees.
To assemble the frittata, gently pour the egg mixture into the skillet with the mushrooms. Next, gently drop a few pieces of the tomato slices into the egg mixture, making sure they are evenly distributed. Save the rest of the tomatoes for serving.
Carefully transfer the skillet to the oven and bake for 9-10 minutes, until cooked through.
To serve, top with the remaining roasted tomatoes and goat cheese if desired.