I really like the combination of sauteed mushrooms, thyme and eggs.  It can be so light, but so rich at the same time.

Mushroom Frittata

Ingredients

  • 1 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 1/2 cups mushrooms, I love baby bellas
  • 1 teaspoons chopped fresh thyme leaves, or about 1/2 teaspoon dry.
  • salt and pepper
  • 6 eggs, beaten
  • 1/4 cup milk of choice
  • 1 scallions, sliced
  • 1 teaspoons hot sauce (recommended: Tabasco)
  • 1/3 cup Parmesan
  • Preheat oven to 400 degrees F.
  • Heat a skillet, with oven safe handle over medium to medium-high heat. To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with a dash of salt and pepper, milk, scallion and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 8-10 until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
  • Serve frittata from the hot pan and cut into 6 wedges at the table.

Instructions

  1. Preheat oven to 400 degrees F.
  2. Heat a skillet, with oven safe handle over medium to medium-high heat.
  3. To hot pan, add oil and mushrooms.
  4. Season mushrooms with thyme, salt and pepper.
  5. Cook 3 to 5 minutes until all of the veggies are tender.
  6. Beat eggs with a dash of salt and pepper, milk, scallion and hot sauce.
  7. Pour over the mushrooms.
  8. Lift and settle eggs in the pan as they brown on the bottom.
  9. When the eggs are set but remain uncooked on top, transfer to oven for 8-10 until frittata is golden brown and puffy.
  10. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
  11. Serve frittata from the hot pan and cut into 6 wedges at the table.
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