Seasonal Recipes

Mushroom Frittata​

 

Ingredients

• 1 1/3 tbsps Extra Virgin Olive Oil

• 1 Yellow Onion (small, thinly sliced)

• 6 Cremini Mushrooms (sliced)

• 8 Eggs (large, whisked)

• 3/4 cup Cow's Milk, Whole

• Sea Salt & Black Pepper (to taste)

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Instructions

1. Preheat the oven to 350 F (175 C).

2. Heat a cast iron pan over medium heat. Add the oil, onion, and mushrooms. Sauté for three to five minutes or until the onions have softened.

3. Combine the eggs, milk, salt, and pepper. Pour into the pan. Cook in the oven for 12 minutes or until the egg is cooked through. Enjoy!

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Notes

• Leftovers: Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is half of the frittata. An 8-inch (20 cm) cast iron pan was used to make two servings.

• More Flavor: Add goat cheese in dollops to the frittata before it goes into the oven.

• Additional Toppings: Smoked salmon and/or fresh dill.

• Dairy-Free? Use dairy-free milk.