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Categories:
butter olive oil onions fresh white mushrooms balsamic vinegar eggs fresh parsley fresh ground pepper
Viewed: 15 - Published at: 9 years agoIngredients
- 1 teaspoon butter
- 1 teaspoon olive oil
- 12 cup onions or 12 cup dried shallots, thinly sliced
- 2 cups fresh white mushrooms or 2 cups cremini mushrooms, thinly sliced
- 1 tablespoon balsamic vinegar
- 8 eggs
- 13 cup fresh parsley, coarsely chopped
- fresh ground pepper
Method
- 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.
- Stir in mushrooms and balsamic vinegar; cook for about 3 minutes.
- 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.
- Cook until the bottom is set and the top is almost set, about 4 minutes.
- Place under broiler for 2-3 minutes or until eggs are set.
- Cut into wedges to serve.
- TIP: For a change of taste, replace 1 cup sliced mushrooms with 1 cup cooked diced ham.
- 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.
