• INGREDIENTS:
  • 6 eggs
  • 5 sliced FunGuy Mushrooms
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • 1 tablespoon canola oil
  • 2 jalapeños, chopped fine
  • 4 green onions, roughly chopped
  • 1 roma tomato, diced
  • ½ cup corn
  • ¼ fresh cilantro, chopped
  • 1 cup shredded Mexican cheese blend

Why can’t you tease egg whites?

Because they can’t take a yolk! Ahhhahahaha!

This is a simple mushroom frittata recipe with eggs, Mexican cheese, jalapenos, tomato, corn, cilantro and FunGuy Mushrooms. It’s super versatile (substitute any of the ingredients; except the mushrooms – they are required!); frittatas work for breakfast, lunch or dinner.

DIRECTIONS:
  1. Pre-heat broiler.
  2. In a medium bowl whisk eggs, chili powder and salt. Set aside.
  3. In a medium non-stick or iron skillet heat canola oil on medium high. Add mushrooms, jalapeños and green onion. Sautee for 4-5 minutes.
  4. Add tomato, corn and cilantro. Cook for 2 more minutes.
  5. Add egg mixture and cook on medium until eggs begin to set on bottom, about 6-8 minutes.
  6. Top frittata with cheese and place under broiler until cheese is brown and bubbly and eggs cooked through on top, about 4 minutes.

Have a fun meal!

Photo from Liz Hughes.

Did you cook this? Upload a pic to Instagram and tag with #funguy.