Mushroom Frittata

Mushroom Frittata
Mushroom Frittata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    pound mushrooms chopped

  • 4

    tablespoons butter

  • 1

    yellow onion chopped

  • 6

    eggs beaten

  • 1/2

    cup milk or half and half

  • 1/4

    cup dry sherry

  • 1/4

    cup bread crumbs

  • 1/4

    cup freshly-grated Parmesan cheese

  • 2

    teaspoons chopped fresh parsley

  • 1/2

    teaspoon dried tarragon

  • 1/2

    teaspoon dried oregano

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly-ground ground pepper

Directions

In a sauté pan or skillet, sauté the mushrooms in the butter for about 3 minutes. Add the onion and cook over moderate heat until it is translucent. Cool. In a mixing bowl, blend the eggs, milk, sherry, bread crumbs, Parmesan cheese, herbs, salt, and pepper. Stir in the mushrooms and onion and spread the mixture in a greased 9- by 13-inch baking pan. Bake for 30 minutes in a preheated 350 degree oven or until a knife inserted in the center comes out clean. Cool, then cut into squares to serve. This recipe yields 4 to 6 appetizer or 3 or 4 main course servings.

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