MUSHROOM FRITTATA

Posted in Breakfast,Brunch.

MUSHROOM FRITTATA

MUSHROOM FRITTATA
2 cups sliced mushrooms
1/4 cup OLIVE OIL
1 cup sliced leeks
1 small clove garlic, minced
8 eggs, well-beaten
1/4 cup milk
1 teaspoon salt
1/4 teaspoon oregano, crushed
1/8 teaspoon coarse black pepper
1 cup cubed mozzarella cheese
1 cup fresh or frozen peas
1/4 cup chopped pimiento
2 tablespoons chopped Italian parsley
In large oven-proof skillet, brown mushrooms in oil. Add leeks and garlic; cook until just tender. In bowl, beat together next 5 ingredients. Pour into skillet. Cook without stirring, until edges are set. Lift edges to allow uncooked egg to run underneath. When eggs are slightly browned on bottom, sprinkle remaining ingredients over eggs. Bake at 350°F for 5 minutes, or until cheese is melted and eggs are puffed. Serve from skillet. Yields 4 to 6 servings.

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