When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York
Caramelized Mushroom and Onion Frittata
Caramelized Mushroom and Onion Frittata
Prep Time
15 min
Cook Time
45 min
Yield
4 servings
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 large 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 eggs are completely set. Let stand for 5 minutes. Cut into 4 wedges.
Nutrition Facts
1 wedge: 465 calories, 38g fat (16g saturated fat), 479mg cholesterol, 529mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 22g protein.
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