Tuesday, March 6, 2012
This is more about the method than the ingredients. A frittata is a great way to use up whatever leftover meats, veggies, and cheeses that you have on hand. So substitute with your preference for meats, veggies, and cheeses. Fresh herbs would be even better here, but it was great with the dried herbs that I had on hand. This is a great breakfast, but serves as a light, simple, inexpensive dinner when accompanied by a salad and bread.
-1/2 Tbsp butter
-16 oz mushrooms, cleaned and sliced
-1/4 c skim milk
-1/2 tsp salt
-1/2 tsp pepper
-1/2 tsp dried thyme
-1/2 tsp dried rosemary
-1/2 c cheese, shredded (here I used a combination of swiss and parmesan)
Melt butter in a 10"-12" ovenproop skillet over medium heat. Saute mushrooms until cooked, about 5 minutes. Whisk together eggs, milk, salt, pepper, and herbs until well combined. Stir in cheese. Pour egg mixture into skillet and stir well with the mushrooms using a rubber spatula. Continue to cook (without stirring) until the bottom is set, and the top is almost set, about 5 minutes. Place under the broiler until the top is set and browned, about 5 minutes. Cut into wedges and serve.