Easy Mushroom And Cheese Frittata
- 8 eggs
- 1/4 cup 2% low-fat milk
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried sage
- 1/4 teaspoon ground pepper
- 2 tablespoons olive oil or 2 tablespoons butter
- 1 medium onion, diced
- 1/2 cup red pepper, diced
- 8 ounces sliced small mushrooms
- 2 garlic cloves, minced
- 2 tablespoons minced parsley (optional)
- 3/4 cup shredded provolone cheese, Swiss or 3/4 cup jarlsberg cheese
- In a large bowl or measuring cup whisk eggs, milk, Parmesan cheese, sage and pepper together until well mixed, set aside. Preheat oven to 350u0b0F (180u0b0C).
- In a 10"(25 cm) non-stick skillet heat oil over medium- high heat; saute onion and red pepper 2-3 minutes or until softened. Add mushrooms and saute 4-5 minutes or until lightly browned; add garlic and cook 1 minute. Pour egg mixture into skillet mixing lightly to incorporate mushrooms; sprinkle with parsley if desired. Bake in oven about 12-15 minutes or until just set in the centre and no longer moist on top. Sprinkle with cheese and return to oven for 2 minutes to melt cheese. Loosen around the edges with a rubber spatula and slide out onto serving plate. Cut in wedges to serve. Serve hot or at room temperature.
- Variation: Instead of cooking the frittata in oven it may be cooked on top of stove over medium- low heat; lifting outer edges of omelet to allow uncooked portion to run underneath, then cover and cook until just set. Turn off heat. Sprinkle with cheese and cover to melt cheese.
- Tip: Substitute 4 eggs and 4 egg whites for the 8 eggs to lower fat.
eggs, milk, parmesan cheese, sage, ground pepper, olive oil, onion, red pepper, mushrooms, garlic, parsley, provolone cheese
Taken from www.food.com/recipe/easy-mushroom-and-cheese-frittata-459599 (may not work)