This garlic butter mushroom frittata is my favorite kind of dish. It's pretty easy and beginner-friendly but it's still perfect for entertaining! Make this for brunch on Mother's day and serve it with English muffins. Or, make it on a date night and serve it with some crusty bread and arugula salad. Very versatile, very tasty! Feel free to get creative with the recipe to suit your own tastes. While it's perfect just the way it is, it would also be awesome with some chopped fresh herbs or some parmesan cheese mixed in. You do you, it's your frittata.
Preheat your oven to 375°F and butter an 8x8 inch baking dish. Slice the mushrooms and place them in a large skillet with the butter, coriander, and thyme.
Turn the skillet on medium heat and cook the mushrooms, stirring often. While they begin to cook, chop the garlic (or go get the little jar of minced garlic out of the fridge, no judgement here it's your frittata).
When the liquid in the mushrooms starts to cook off, add the garlic and continue to cook stirring often. When all of the liquid has cooked off remove the mushrooms from the heat and set them aside.
Crack seven eggs into a bowl or a large measuring cup and add the salt, pepper, and onion powder.
Whisk the eggs together using a fork or a whisk.
Take the garlic butter mushrooms and pour them into the baking dish and spread them out evenly. Then, pour the egg mixture over them.
Place in the oven and bake for about 25 minutes or until the eggs are set in the middle.
Enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.