Calling all brunch fans, this one is for you! Simple and easy, this flavor-packed recipe is sure to be a big hit! Oh, and if you like cheese, feta and goat cheese are both amazing in this, just add a couple of tablespoons.

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Wild Mushroom Frittata Recipe

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Course: Breakfast/Brunch

Diet: Keto, Paleo, Whole30

Protein Source: Eggs

What You Need

• 1 cup wild mushrooms i love crimini and portabello
• 1 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 2 tsp TLC Original House Seasoning
• ½ tbsp dried thyme
• 4 large eggs
• 1 T. milk you can use nut or dairy

How to Make It

• Preheat oven to 375 degrees.
• In a small bowl, whisk together the eggs and milk and set aside.
• In a saute pan over medium heat, melt together the butter and olive oil, and add in mushrooms.
• Saute approximately five minutes until the mushrooms become translucent, and add in the thyme and onion powder.
• Let heat through for an additional 2-3 minutes.
• Spread mushroom mixture across the bottom of the pan, and add the egg and milk mixture on top.
• Sprinkle cheese on top and bake in the oven for approximately 10 minutes.

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

• Original House Seasoning

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