Vegetarian Mushroom and Onion Frittata

Vegetarian Mushroom and Onion Frittata


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Hoping to enjoy a healthy breakfast even when you have a busy morning? We've got a filling frittata you can cook overnight in your crockpot, complete with hash browns, cheddar cheese, onions, and mushrooms. Garnish with fresh herbs for an elegant finishing touch.

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Time needed

10-15 min preparation + 10-12 hour cooking

Serving Size / Yield

10 servings


  • 1 32 oz. bag Frozen Diced Hash Brown Potatoes
  • 1/2 C. White Button Mushrooms, sliced
  • 1/2 C. Onion, diced
  • 1 1/2 C. Shredded Cheddar Cheese
  • 1 dozen Eggs
  • 1 C. 2% Milk
  • 1 Tbs. Yellow Mustard
  • Sea Salt, to taste
  • Ground Pepper, to taste

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Layer in your crockpot, in order, half of the hash browns, half of the mushrooms, half of the onions, and half of the cheese. Repeat the layering process with the other halves of the aforementioned ingredients. In a medium-sized bowl, beat together the eggs, milk, mustard, salt, and pepper. Pour the egg mixture into the crockpot over the layered foods. Cook on low overnight or for ten to twelve hours.

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