Garlic Mushroom Frittata
Servings
2Serving size
1/2 frittataThis recipe can easily be multiplied by 2 or 3 using larger skillets and makes great leftovers for sandwiches.
Ingredients
| 2 tsp. Olive oil |
| 4 cup sliced Crimini mushrooms (sliced) |
| 3 medium (4-1/8 inch long) Green onions (thinly sliced crosswise) |
| 2 clove Garlic, raw (minced) |
| 4 large Egg(s) |
| 1/4 tsp. Salt |
Instructions
When the oven is hot add the olive oil to the pan and swirl.
Add the mushrooms to the pan and return the skillet to the oven.
At five minutes toss the mushrooms in the pan and return the skillet to the oven.
At ten minutes add the garlic to the pan, toss well and return the skillet to the oven.
At fifteen minutes add the white part of the green onions to the pan, toss well and return the skillet to the oven.
Whisk the eggs until frothy. Add the green part of the green onions and the salt. Whisk.
At 20 minutes add the eggs to the pan, shake the pan gently, and return to the oven.
Bake for 10 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There are two schools of thought on cooking mushrooms. One is that the mushrooms should not touch when they are in the pan and that you should cook them in small batches. This is because if they are too crowded in the pan, they will steam, creating moisture. If there is enough space they won’t steam and the exterior will caramelize, bringing out even more of the mushrooms’ umami flavor.
I cook mushrooms both ways. Most of the time it is based on what I want from them, but more often it is how hard I might want to work. With a frittata you want it to be simple and ideally use only a single pan, so toss the mushrooms frequently while cooking them long enough that the steam evaporates.