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mushroom-olive frittata recipe

Written on Tuesday, August 2, 2016 | 1:07:00 PM



makes: 4 servings (1 wedge each)

prep: 30 minutes     broil: 2 minutes       stand: 5 minutes

Ingredients : 
- 1 tablespoon olive oil
- 1 cup sliced fresh cremini mushrooms
- 2 cups coarsely shredded fresh Swiss chard or spinach
- 1 large shallot, thinly sliced
- 4 eggs*
- 2 egg whites*
- 2 teaspoons snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
- ¼ teaspoon black pepper
- 1⁄8 teaspoon salt
- ¼ cup thinly sliced pitted Kalamata olives
- 1⁄3 cup shredded Parmesan cheese

Preparation Method :
1) Preheat broiler. In a broilerproof medium nonstick skillet heat oil over medium heat. Add mushrooms to skillet; cook for 3 minutes, stirring occasionally. Add Swiss chard and shallot. Cook about 5 minutes or until mushrooms and chard are tender, stirring occasionally.

2) Meanwhile, in a medium bowl whisk together eggs, egg whites, rosemary, pepper, and salt. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set and surface is just slightly moist.

3) Sprinkle with olives; top with cheese. Broil about 4 inches from the heat about 2 minutes or until top is lightly browned and center is set. Let stand for 5 minutes. To serve, cut into four wedges.

NOTE : If desired, substitute 1¼ cups refrigerated or frozen egg product, thawed, for the 4 eggs and 2 egg whites.




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