Mushroom Lover's Frittata |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This is such a great Breakfast or Brunch meal, and the taste is simnply delicious - I used white, cremini and mini bellas all together, what a treat!! I also didn't have fresh parsley, so I used 2 tsp. dried parsley. Ingredients:
1 teaspoon butter |
1 teaspoon olive oil |
1/2 cup onions or 1/2 cup dried shallots, thinly sliced |
2 cups fresh white mushrooms or 2 cups cremini mushrooms, thinly sliced |
1 tablespoon balsamic vinegar |
8 eggs |
1/3 cup fresh parsley, coarsely chopped |
fresh ground pepper |
Directions:
1. Preheat broiler. Heat butter and oil in a nonstick 8-inch ovenproof skillet over medium heat. Add onions and cook for about 2 minutes or until golden.
2. Stir in mushrooms and balsamic vinegar; cook for about 3 minutes.
3. Lightly beat eggs with parsley and pepper. Pour into pan and lower heat to medium-low, stirring quickly just enough to mix mushroom mixture. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
4. Cook until the bottom is set and the top is almost set, about 4 minutes.
5. Place under broiler for 2-3 minutes or until eggs are set. Cut into wedges to serve.
6. TIP: For a change of taste, replace 1 cup sliced mushrooms with 1 cup cooked diced ham.
7. You can also bake the frittata in the oven. Spray a 9-inch square pan with vegetable spray. Pour in egg and mushroom mixture. Bake at 350F for 15-20 minutes, or until set.
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