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Oven-Baked Mushroom Frittata

Oven-Baked Mushroom Frittata

Ingredients

2   tbsp   olive oil   30   mL
1-1/2   cups   sliced mushrooms   375   mL
1   tbsp   pesto   15   mL
      Salt and pepper, to taste      
6       eggs   6    
1/2   cup   grated mozzarella cheese   125   mL
1/2   cup   grated Parmesan cheese   125   mL
   
 

Prep Time
20 min

Cook Time
25 min 

Servings
4

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Directions

Heat oil in 9-inch (23 cm) nonstick ovenproof skillet* over medium-high heat. Add mushrooms; sauté for 3 minutes or until mushrooms release their juice. Add pesto, salt and pepper. Remove 1 cup (250 mL) mushrooms and set aside. Let mushrooms in skillet cool for 15 minutes.

Beat eggs in bowl. Combine cheeses in separate bowl.Add half of cheese mixture to beaten eggs. Season with salt and pepper. Stir egg mixture into mushrooms in skillet. Place skillet in preheated 350EF (180EC) oven and bake for 10 minutes. Top with reserved mushrooms and cheese. Bake for 5 to 10 minutes longer or until eggs are set.

If topping is not brown enough, place under broiler and broil until cheese is golden.

Suggestions

Serve frittata hot as a breakfast or brunch dish, or cold for a picnic.

*If skillet is not ovenproof, wrap handle with double thickness of foil.

Substitute vegetables such as onions, leeks, spinach, asparagus or broccoli for the mushrooms.

Variations

Substitute vegetables such as onions, leeks, spinach, asparagus or broccoli for the mushrooms.

   
   
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