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This is what I came up with for the frittata recipe tonight. Let’s see if it’s any good.

 

Ingredients

  • 1/2 – 1 cup vegetable broth
  • 2 cups sliced mushrooms (we use mini portabellas)
  • 2 tbs olive oil
  • 2 cups potatoes, cut into 1/2-inch cubes
  • 1 onions, chopped
  • 6 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Monterey Jack cheese, shredded

Directions

  1. Heat vegetable broth over medium heat.
  2. Cook mushrooms in broth 5 minutes
  3. Add olive oil, potatoes, and onion. Cover and cook, stirring occasionally, until tender, 6-7 minutes.
  4. Beat eggs, milk, salt, and pepper; stir 1/2 cup cheese.
  5. Add to skillet, cover.
  6. Over medium heat, cook until nearly set, 4-5 minutes.
  7. Remove from heat, slide onto a baking dish, and sprinkle with remaining.
  8. Bake at 400 for 10-15 minutes until golden brown
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