Artichoke, Mushroom and Tomato Frittata
(from SallyV’s recipe box)
Haven’t tried this yet, but it sounds yummy.
Prep time: 20 minutes
Cook time: 45 minutes
Serves 6 people
Categories: Brunch
Ingredients
- 2 T. Butter
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 8 eggs
- 1/4 cup milk
- 1 can artichoke hearts, drained, diced
- 1 large tomato, seeded and diced
- 1/4 cup parsley, chopped
- 1 t. dry oregano
- 1 t. dried basil
- Pinch of cayenne pepper
- 1 cup mozzarella cheese, shredded
- Salt and pepper
Directions
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Preheat oven to 350°.
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In a large oven-proof skillet over medium heat, melt butter and sauté the mushrooms until tender; add onion and sauté for 2 minutes or until translucent. In a large mixing bowl combine all the remaining ingredients. Stir the mixture together while breaking up all the eggs. Pour in the entire mixture into the skillet and stir occasionally. Let the mixture start to come together on the bottom of the pan for 3-4 minutes, but not cook through.
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Transfer the skillet to the oven and bake for 30-40 minutes or until the color is a light golden brown and cooked all the way through. Serve immediately.