Eat and Freeze Frittatas

Chickens bless us with a million eggs in season.  Frittatas are a way to disguise the “I’m sick of eggs” as well as a way to preserve them long-term

Frittata of the Day:  Mushroom, Caramelized Onion, and Cheddar


  • As many mushrooms as you want, sliced
  • butter
  • a clove of garlic, minced, or garlic powder
  • Sliced onions–at least a full onion
  • A cup of shredded cheddar
  • A dozen eggs–more or less.
  • Any herb or spice you love–I used smoked paprika
  1. Sauté mushrooms in butter. Add a clove of garlic or some garlic powder.
  2. Caramelize onions in a separate pan, slowly. Adding a pinch of sugar helps the chemistry here.
  3. Layer the sautéed mushrooms in the bottom of a pie plate or casserole dish. Pile the onions and grated cheese on top.
  4. Scramble eggs in a bowl and add salt, pepper, and seasonings.
  5. Pour the eggs on top of the mushrooms and onions.
  6. Bake at 325 degrees for about 30-40 minutes.  The frittata is done when it’s solid in the middle. Baking times will depend on the amount you’re making and the size of the casserole dish you use.

PRO TIP:  Cut into single servings, label, and freeze, so you can reheat for lunch or take out a piece or two for dinner.  Zero waste, with healthy food at the ready for those “no cook” days or nights.


  • Basil, mozzarella, tomato
  • Bleu cheese and mushrooms.
  • cheddar and ham
  • cheddar, tomato, onion.