July 3, 2025 | by ANNALIISA KAPP
Looking for a breakfast that’s equal parts delicious and nourishing? This veggieful frittata is here to elevate your weekend brunch or streamline your weekday meal prep. Packed with fiber-rich sweet potatoes, savory cremini mushrooms, and aromatic garlic scapes and shallots, this dish is a wholesome celebration of the season's finest produce.
But it's not just tasty—it’s functional. We’ve incorporated some significant health benefits, thanks to thyme and a functional mushroom powder blend. You’ll not only fuel your day, but you’ll also support your immune system, brain health, and digestion, one slice at a time.
Why You’ll Love This Frittata
This frittata isn’t your average egg dish. It’s a nutrient-dense, antioxidant-rich recipe that comes together easily and stores beautifully. Whether you enjoy it warm out of the oven, at room temperature, or packed up for a busy morning on the go, it’s sure to become a weekly staple.
Key Wellness Ingredients:
Cremini Mushrooms: Hearty and satisfying, these fungi are a great source of selenium and B vitamins.
Sweet Potatoes: Loaded with vitamin A and fiber to keep you full and support healthy skin and vision.
Garlic Scapes & Shallots: Liver-loving and anti-inflammatory, they add a subtle yet flavourful punch.
Thyme: Rich in thymol and rosmarinic acid, this herb offers immune and anti-inflammatory support.
Functional Mushrooms: The 4-mushroom blend (think lion’s mane, reishi, shiitake, and maitake) from @eversiowellness delivers brain-boosting beta-glucans and powerful antioxidants.
Goat Feta: Tangy and creamy, this cheese adds protein, calcium, and a flavorful finish.
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
INGREDIENTS
- 3 tsp avocado oil, divided
- 8 cremini mushrooms, sliced
- 2 small sweet potatoes, thinly sliced
- 2 garlic scapes, chopped
- 1 medium shallot, thinly sliced
- 8 eggs
- ½ tsp dried thyme
- 2 tsp Eversio Wellness 4 Mushroom Blend
- ⅓ tsp sea salt
- ¼ cup goat feta cheese
DIRECTIONS
Preheat the oven to 400°F (205°C).
Sauté the veggies: In a skillet, heat 2 tsp of avocado oil over medium heat. Add sliced mushrooms and half of the sea salt. Sauté for about 5 minutes until they begin to caramelize. Add the garlic scapes and shallots, cooking for an additional 2–3 minutes until fragrant. Transfer everything to a bowl.
Boil sweet potatoes: In a small pot, bring water to a boil. Add the thinly sliced sweet potatoes and boil for 2–3 minutes until just tender. Drain well.
Whisk the eggs: In a large bowl, whisk together the eggs, remaining sea salt, thyme, and the mushroom powder. Add in the cooked sweet potatoes and mix to combine.
Assemble the frittata: Lightly brush the skillet with the remaining 1 tsp of avocado oil. Pour in the egg and sweet potato mixture, using your hands or a spatula to spread the sweet potatoes evenly along the bottom. Evenly layer the sautéed vegetables on top and sprinkle with goat feta.
Cook and bake: Heat the skillet over low heat until the mixture just starts to bubble in the center. Then transfer the skillet to the oven and bake for 5–6 minutes, or until the frittata is set.
Optional broil: For a golden finish, broil the frittata for 2–3 minutes, watching closely to avoid burning.
Serve: Let cool slightly, then transfer to a serving dish. Slice and enjoy warm or store in the fridge for a grab-and-go breakfast.
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Enjoy cold or reheat in a skillet or microwave.
Whether you're hosting a weekend brunch or planning ahead for the week, this veggie-packed frittata is a simple way to eat well and feel good. With powerful herbs and mushrooms blended in, every bite delivers both flavor and function.
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