Preheat your oven to 375 degrees. Heat onions and mushrooms in a large sauté pan until softened and browning. I tossed mine in some olive oil, turned the heat to medium, and vacuumed my house while stirring occasionally. Cook them until you have some good brown color developing!
In a separate dish, whisk together 8 eggs, 1/2 cup almond (or other) milk, nutritional yeast, and salt. Chop your fresh basil and add to the egg mixture. Once the veggies are cooked, add those to the egg mixture as well, and stir everything to combine.
Grease a muffin pan, and carefully pour eggs into the individual muffin cups. Fill to about 3/4 full – don’t fill to the top or they will overflow when cooking!
Bake for 20 minutes until the egg is set (no wiggle when you shake the pan) and the tops have a bit of browning on top.
Remove from pan and allow them to cool for a few minutes, and then serve warm. (Although I popped two into the fridge for my husband to eat after work, and he said they were also great cold!).
Most frittata recipes include a heavy handful of cheese, but I think nutritional yeast really works here as a healthy non-dairy substitute. These were a great option for both the moms and babies – I popped two in my mouth while Cullen enjoyed his from the high chair.
Once I saw how much he liked it, I made a mental note to add this to our regular meal notation. It was so easy to throw together. I also love that they are grab n go, but filled with all sorts of good nutrition. So many of my portable snack options tend to be granola bars or PB&J’s. These feel a lot lighter, but just as filling.
They are also perfect for a bunch or party – throw them in the oven as guests arrive! As an added bonus, your house will smell like freshly cooked onions – so delicious. The first friend who walked through the door yesterday greeted me with “what’s cooking?” I think the final product lived up to the smell. Enjoy!Powered by Recipage