“Delightful Hungarian Paleo Brunch: Wholesome Paprika-Spiced Frittata with Garlic-Roasted Mushrooms”

Allergens

None (can be made dairy-free and gluten-free)

Ingredients

• 8 large eggs
• 1/2 cup almond milk
• 1/4 teaspoon sea salt, divided
• 1/4 teaspoon ground black pepper, divided
• 2 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 1 large bell pepper, diced
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1 cup cherry tomatoes, halved
• 1 cup cremini mushrooms, sliced
• 2 cloves garlic, minced
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 375°F (190°C). In a bowl, whisk together the eggs, almond milk, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Set aside. Heat 1 tablespoon olive oil in a 10 inch ovenproof skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes. Stir in both paprikas, the remaining salt, and black pepper. Remove from heat. In another skillet or on a baking sheet, toss the cherry tomatoes and mushrooms with the remaining tablespoon of olive oil and garlic. Season with salt and black pepper to taste. Roast for 15 20 minutes, until tender and slightly golden. Pour the egg mixture over the sautéed vegetables in the skillet, then add the roasted tomatoes and mushrooms on top. Transfer the skillet to the preheated oven and bake for 20 25 minutes, or until set and lightly golden. Remove from oven, let cool slightly, and garnish with fresh parsley before serving.

Chef’s Insight

The combination of sweet paprika and smoked paprika adds depth and richness to this dish, while the roasted garlic mushrooms provide a satisfying aroma.

Notes

Serve with a side of avocado or green salad for a well-rounded meal.