March 26, 2009
Breakfast Week: Mushroom Frittata
For a while now I've been wanting to make a Frittata. I mean how hard could it be? It's just a quiche without a crust and I'm the queen of quiches. Turns out it was a little bit harder than I thought!
The Frittata itself turned out great and tasted fabulous, but when I went to turn it out onto the plate I hadn't used enough spray and it fell apart. Oh well, what can you do? We ate it anyway! ;oP Next time though I'll be sure to slick up the pan a little bit better, but taste wise I was really pleased with the outcome!
What You'll Need:
Extra virgin olive oil
1 small red onion, chopped
1 leek, chopped
1 package of button mushrooms, sliced
3/4th to 1 ounce of fresh dill, chopped
Freshly ground black pepper
12 eggs, beaten
6 ounces of goat cheese, crumbled
3 ounces of a shredded Three Cheese Blend (Parmesan, Romano and Asiago cheeses)
Preheat oven to 375 F.
In a large skillet over medium heat sauté vegetables in a little olive oil in a very large skillet until tender. Next spray the pan and veggies with a nice coat of non-stick spray. Pour in eggs and then drop the goat cheese into the egg mixture. Top with the three cheese blend and then let sit on the stove top with the eye still on to firm up a bit around the edges. About 2 minutes.
When it looks roughly like this:
Place in the preheated oven and bake for 25-35 minutes until Frittata is golden brown and done through.
Turn the Frittata out onto a large plate or serving platter. Cut into wedges like a pie or quiche and serve.
Notes: You can use other vegetables if you like. You could also add in some ham or even play around with different cheeses.
Posted by Dianne at March 26, 2009 12:17 PM
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I'm not a big fan of eggs, but I love mushrooms and leeks. That looks reallly good. =)
Posted by: Di at March 27, 2009 10:45 PM
I enjoyed it and it made fabulous left overs the next day too! My parents seemed to like it as well.
Posted by: Dianne at April 3, 2009 1:56 PM