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Caramelized Mushroom and Onion Frittata

 Caramelized Mushroom and Onion Frittata
When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata.
4 ServingsPrep: 15 min. Cook: 45 min.

Ingredients

  • 1 pound sliced fresh mushrooms
  • 1 medium red onion, chopped
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 8 eggs
  • 3 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a 10-in. ovenproof skillet, saute mushrooms and onion in butter
  • and oil until softened. Reduce heat to medium-low; cook for 30
  • minutes or until deep golden brown, stirring occasionally. Add
  • shallot and garlic; cook 1 minute longer.
  • Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs,
  • cream, salt and pepper; pour over top. Cover and cook for 4-6
  • minutes or until eggs are nearly set.
  • Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until

2 of 2

Caramelized Mushroom and Onion Frittata (continued)

Directions (continued)

  • eggs are completely set. Let stand for 5 minutes. Cut into wedges.
  • Yield: 4 servings.
Nutritional Facts: 1 wedge equals 465 calories, 38 g fat (16 g saturated fat), 479 mg cholesterol, 529 mg sodium, 11 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.