Recipe
January 30, 2009
Oven-Baked Mushroom Frittata Recipe
Step 1: Heat oil in 9″ nonstick ovenproof skillet* over medium-high heat. Add mushrooms; sauté for 3 minutes or until mushrooms release their juice. Add pesto, salt and pepper. Remove 1 cup mushrooms and set aside. Let mushrooms cool in skillet for 15 minutes.
Step 2: Beat eggs in bowl. Combine cheeses in separate bowl. Add half of cheese mixture to beaten eggs. Season with salt and pepper. Stir egg mixture into mushrooms in skillet. Place skillet in preheated 350°F oven and bake for 10 minutes. Top with reserved mushrooms and cheese. Bake for 5-10 minutes longer or until eggs are set.
Step 3: If topping is not brown enough, place under broiler and broil until cheese is golden.
*If skillet is not ovenproof, wrap handle with double thickness of foil. You can also substitute vegetables such as onions, leeks, spinach, asparagus or broccoli for the mushrooms.
Reprinted with permission from the Egg Farmers of Ontario.
Directions
Yield:
Step 1: Heat oil in 9″ nonstick ovenproof skillet* over medium-high heat. Add mushrooms; sauté for 3 minutes or until mushrooms release their juice. Add pesto, salt and pepper. Remove 1 cup mushrooms and set aside. Let mushrooms cool in skillet for 15 minutes.
Step 2: Beat eggs in bowl. Combine cheeses in separate bowl. Add half of cheese mixture to beaten eggs. Season with salt and pepper. Stir egg mixture into mushrooms in skillet. Place skillet in preheated 350°F oven and bake for 10 minutes. Top with reserved mushrooms and cheese. Bake for 5-10 minutes longer or until eggs are set.
Step 3: If topping is not brown enough, place under broiler and broil until cheese is golden.
*If skillet is not ovenproof, wrap handle with double thickness of foil. You can also substitute vegetables such as onions, leeks, spinach, asparagus or broccoli for the mushrooms.
Reprinted with permission from the Egg Farmers of Ontario.