Mushroom & Onion Frittata

Mushroom & Onion Frittata

Mushroom & Onion Frittata
Mushroom & Onion Frittata

I’ve been creating frittatas for the past year and experimenting. This was my own invention one Sunday morning, inspired by what I found in my fridge. Enjoy!

Mushroom & Onion Frittata
Serves: 4 servings
  • Medium Onion, chopped
  • ½ lb Baby Bella Mushrooms, sliced
  • 2 Tbsp Butter
  • 6 Eggs
  • 2 Tbsp Milk
  • ¼ cup grated Cheddar Cheese
  • 2 oz. Goat Cheese
  • Salt
  • Pepper
  • Paprika
  1. Preheat oven to 400.
  2. In an oven proof skillet, saute onions in butter until translucent.
  3. Add mushrooms, cover and cook until soft.
  4. Beat the eggs together in a bowl.
  5. Add milk, grated cheese and salt & pepper to taste.
  6. Pour egg mixture into pan, gently lifting the onion mushroom mixture to spread the eggs.
  7. Top with goat cheese and sprinkle with paprika.
  8. Cook on stove until half set – about 5 minutes.
  9. Put the pan into the oven and cook until eggs are set and beginning to brown – 10-15 minutes.
  10. Let rest 5 minutes before serving.
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