Foraged Mushroom Frittata

This Foraged Mushroom Frittata is a delightful blend of earthy mushrooms and fresh herbs, making it a perfect Paleo Indian brunch dish. Rich in protein and full of flavor, it's a nourishing way to start your day.

Ingredients

• Foraged mushrooms (e.g., chanterelles, morels) - 150 grams
• Organic eggs - 4 large
• Coconut milk - 50 ml
• Fresh cilantro - 2 tablespoons, chopped
• Fresh turmeric - 1 teaspoon, grated
• Ginger - 1 teaspoon, grated
• Red chili powder - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Ghee or coconut oil - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. Clean the foraged mushrooms thoroughly and chop them into bite-sized pieces.
3. In a skillet, heat the ghee or coconut oil over medium heat. Add the chopped mushrooms and sauté for about 5-7 minutes until they are soft and golden.
4. Add the grated ginger and turmeric to the skillet, stirring for another minute until fragrant.
5. In a bowl, whisk together the eggs, coconut milk, cilantro, red chili powder, salt, and black pepper until well combined.
6. Pour the egg mixture over the sautéed mushrooms in the skillet, ensuring even distribution.
7. Cook on the stovetop for about 2-3 minutes until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
9. Remove from the oven and let cool for a couple of minutes before slicing and serving.

Nutrition

• Calories: 290
• Protein: 16 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 320 mg
• Cholesterol: 370 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from mushrooms and turmeric, which may help reduce inflammation.
• High in protein and healthy fats, providing sustained energy throughout the day.

Tags