This mushroom and gruyere frittata makes a delicious and healthy lunch or breakfast. The savory, umami flavor of cremini mushrooms pair beautifully with the garlic and thyme in this recipe. The salty bite from shredded gruyere adds a hint of indulgence and brings the whole dish together.
It’s hard to believe we’re almost a year into life in the time of COVID. My heart goes out to the thousands of families who lost loved ones or family businesses due to the pandemic. I’m grateful each day for continued health and God’s protection and I try to focus on silver lining details that are sometimes easy to miss. Part of my personal silver lining includes having a job that allows me to work safely from my home. My introverted temperament is very well suited to hours of quiet focus time, responding to emails, scheduling meetings, and formalizing processes. As long as I get to see my husband and FaceTime my mom and sister each day, I make a really happy hermit.
Living that work from home (WFH) life also means that lunches can sometimes be a challenge. While breakfast can be as simple as a shake or overnight oats, I rarely crave a cold salad or “tuna again” come noon. I developed this mushroom gruyere frittata recipe specifically with WFH in mind. I can cook a frittata in the morning (or night before) and enjoy a wedge packed with vegetables and protein in the middle of a busy work day.
Since frittatas can be enjoyed warm or at room temperature, this makes a great lunch for essential workers as well, without whom the very fabric of our communities would deteriorate.
With a heart full of gratitude I wish all my readers good health and high hopes as we endure this pandemic together. I hope you enjoy this recipe and that it brings you a bit of tasty distraction.Print