Why did the Fungi leave the party?
There wasn't mushroom.
(badumpbump!! Thank you. I'm here all week)
It's September so of course it's National Mushroom Month!! Oh you didn't know that? Don't worry, neither did I --- but I love these little (& big) guys so much, they really do deserve their own celebratory month!!
Mushrooms are SO good for you - full of vitamins & minerals, antioxidants, and immunity boosters! Hearty & filling, they're perfect for eating breakfast, lunch & dinner. For vegetarians, like me, they've got a great texture and can very easily be used in place of meat (ground or otherwise).
There are so many varieties of mushrooms, readily available year-round, all with different tastes - you'll be sure to find just the perfect one for you!
You can find great mushroom recipes, nutrition information, and find out fun facts & even learn how to grow mushrooms here.
I love mushrooms and eat them about three times a week or more in various dishes. Here is a recipe that's super easy, super tasty, and is perfect to eat at any meal.
Tonight we're enjoying a little breakfast for dinner with this Mushroom, Spinach & Veggie Sausage Frittata!
I like quiche, but don't like the cream, whole eggs, and crust that comes a long with it (well let me rephrase....I like it a lot --- it's just not the best to eat when you're watching your waistline! So this Frittata gives you a very similar quiche-y feel with a few little tweaks to make it a bit healthier.
Here's what you need to make it:
3/4 c. light cheddar cheese (I use the half fat Cabot sharp)
3 vegetarian sausage patties (I use Gardenburger non-gmo)
7 eggs (I use 4 whole eggs and 3 egg whites)
2 T 2% milk (or use whatever percentage you like)
1/2 c. mushroom diced (any kind - I used baby bellas for this one)
1/4 of an onion diced (I used a Vidalia)
Big handful of fresh spinach
1 t butter
Salt & Pepper to taste
Heat your oven to 350'.
Cook and dice up your sausage. Set aside.
Add the butter to a pan and sauté your mushrooms and onions until they're tender. Set aside
Two of my favorites....together at last!
Add just a smidge of water to the pan and add in your spinach. Cook until just wilted. Remove from heat and set aside to cool a bit before you chop up.
It starts like this.....
....and looks like this a minute later!
Beat your eggs and milk together and then add a half cup of that cheese. Leave the rest for later.
Let cool a bit before adding to eggs...
Add the mushrooms, onions, and spinach to the egg mix and then season with salt & pepper to your liking.
Add your mixture to a non-stick tart pan or pie plate (coat with a little bit of cooking spray if you like)
Of course I remembered mid-mixing that my good pie pan is outside currently being used as a cracked corn dish for the ducks.......whoops....so I'm using a cake pan. (Luckily the Queen of England is not joining us for dinner - so this is not a big deal!)
..ready to go in the oven
Pop in the oven and bake for 20 minutes.
....almost ready! Needs more cheese!!
Then top with the remaining cheese (I know you didn't eat it!!) and bake for another 10 minutes or until cheese is melted.
Let cool a couple of minutes before you cut in.
For an extra healthy oomph, I served on top of some more wilted spinach!
...and bada bing...breakfast....lunch....or dinner....is served.
I ran my recipe through the calorie calculator & it gave it a grade of a "B", which I think is pretty darn good. This recipe makes 8 servings and each serving has 91 calories. It's low in sugar and high in Phosphorous & Riboflavin. Very high in Selenium, and Vitamins B6 & B12. You'll also be getting some Iron, Calcium, Vitamin A & Vitamin C. If you are watching your cholesterol, be mindful as this dish is high in it (29% of your daily recommended allowance)
Pretty yummy, huh? If you're on Twitter, you can follow the #Fall4Mushrooms hashtag to pick up more tips & recipes!