Sheet-Pan Mushroom Frittata
Need to feed a group for breakfast? Don't fuss over making omelets to-order. This couldn't-be-easier frittata is a total crowd-pleaser!
Photography by Kate Mathis
Recipe by Jake Cohen
Start to Finish: 30 minutes | Servings: 8 to 10 |
Ingredients
1 lb. sliced cremini mushrooms
3 tbsp. olive oil
1 tsp. fresh thyme leaves
1 large clove garlic, grated
18 eggs
3 cups watercress
8 oz. goat cheese
Preparation
On sheet pan, toss first 4 ingredients; season. Roast at 450° until softened, 8 to 10 minutes. In large bowl, beat eggs. Stir in watercress, 2 tsp. salt, and 1 tsp. pepper; pour over mushrooms. Scatter cheese on top. Bake until just set, about 11 minutes.
