Caramelized Mushroom and Onion Frittata |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. Ingredients:
1 pound sliced fresh mushrooms |
1 medium red onion, chopped |
3 tablespoons butter |
3 tablespoons olive oil |
1 shallot, chopped |
1 garlic clove, minced |
1/2 cup shredded cheddar cheese |
1/4 cup shredded parmesan cheese |
8 eggs |
3 tablespoons heavy whipping cream |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer.
2. Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set.
3. Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
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