Looking for an easy, protein-packed breakfast? Try this 5-ingredient Mushroom Cheddar Frittata Recipe! It’s a great breakfast or brunch option and you can make it ahead of time for meal prep. I made this for breakfast and planned on portioning it out for mid-week breakfasts, but ended up having a piece for dinner too!
A variety of shredded cheeses would work with this dish, but I highly recommend using extra sharp cheddar cheese made with Real California Milk. Better yet, make it with sharp cheddar and a lot of other sharp cheeses too!
I used to reach for the lightest, lowest calorie cheese whenever I cooked, but as I’ve created more cheese boards, experimented with different varieties of cheese and created all different types of dishes – I discovered that sharp cheddar and eggs are a delicious combo! Plus, the sharper (or sometimes pungent) a cheese is – the more flavor you’ll get, even with a smaller serving.
When you’re cooking or baking with cheese – try hard varieties such as dry jack or aged cheddar. Did you know California is the second largest producer of cheese? Check out the Real California Milk website for details on different cheeses and their flavors and best uses here: Type of Cheeses Table.
1 cup chopped mushrooms
1 cup chopped spinach
1/2 cup Real California Milk sharp cheddar (shredded)
1/3 cup Real California Milk
salt & pepper (to taste)
Pre-heat oven to 350 degrees. Grease a round baking pan with Real California butter or your favorite non-stick oil.
Beat eggs, milk, salt & pepper. Add spinach & mushrooms, combine.
Pour egg mixture into the greased baking pan. Top with cheese.
Bake 20 to 25 minutes or until frittata is set.
Top with chopped chives (optional).
Store leftovers in the refrigerator (if you don’t eat it all that day for breakfast and then dinner!).
California is a source for quality, sustainable dairy foods. Remember to look for the Real California Milk seal when grocery shopping for your family.
This post is sponsored by Real California Milk. All opinions are that of the author.