[Guest post by Chris] Like most frittata recipes, this one is pretty easy, but it does take a little longer to cook than most. I like it because it gives vegetarians something relatively substantial to eat, but it can be a side dish for everyone else. Like many other good recipes, this one starts with frying onions…and garlic. When I first add the button mushrooms, I always think there are too many and that the eggs will not fit in the pan, but mushrooms always cook down quite a bit and there’s always more than enough room in the pan for the eggs.
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced
- 3 tablespoons chopped fresh rosemary
- 3 cloves garlic, minced
- 3/4 pound button mushrooms, sliced
- 6 large eggs
- 1/3 cup freshly grated parmesan cheese
- freshly ground black pepper
- Preheat the broiler, with the top rack about 6 inches from the top.
- Heat olive oil in 10-inch oven-proof skillet over medium heat.
- Add onions and cook until soft, about 5-7 minutes.
- Add garlic and rosemary and cook for about 1 minute.
- Add the mushrooms--the pan will be full, but don't worry.
- Cook until the mushrooms have reduced in volume by one half and almost all their water has cooked away (about 20 minutes, but this can vary quite a bit).
- Beat the eggs and season well with salt and black pepper.
- Mix the parmesan into the eggs.
- Add the eggs to the mushrooms, stirring gently for just a few seconds so that everything can mix. (If you stir too long, you may end up scrambling the eggs.)
- Cook until the eggs are mostly set, with just a thin film of liquid on top (about 5-7 minutes).
- Run the skillet under the broiler until the top of the frittata is set and browned (about 3-4 minutes).
Prep time can be cut in half if you buy sliced mushrooms instead of whole.
Cooking time can vary quite a bit (depending on your pan, the mushrooms, etc.)--all the times in the instructions are guidelines.