MUSHROOM AND CHEESE FRITTATA

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Mushroom and Cheese Frittata image

Provided by Deborah Briggs

Categories     Egg     Mushroom     Brunch     Vegetarian     Quick & Easy     Pan-Fry     Swiss Cheese     Bon Appétit     Connecticut     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 Servings

Number Of Ingredients 5

2 tablespoons (1/4 stick) butter
6 ounces mushrooms, sliced
4 large eggs
2 green onions, sliced
2 8x4-inch slices Swiss cheese (about 2 ounces)

Steps:

  • Preheat broiler. Melt butter in heavy 10-inch nonstick skillet over medium heat. Add mushrooms and sauté until golden brown, about 8 minutes. Beat eggs and green onions to blend in bowl. Season with salt and pepper. Pour egg mixture over mushrooms and stir briefly. Let eggs begin to set around edges. Lift edges and tilt pan, letting uncooked portion flow under cooked eggs. Cook until eggs are almost set but still slightly moist, about 30 seconds. Arrange cheese slices atop frittata. Broil until cheese melts and bubbles. Slide frittata onto plate and serve.

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