Egg frittata with onion/mushroom topping. A bit of cheating – I made the topping the night before for some grilled steaks, and made extra with this in mind. I suggest you do the same – it is luscious.
Follow this link for the recipe:
Onion mushroom frittata
TOPPING
• 2 large onions, sliced , and rings cut in half
• 1 8 ounce package of fresh, sliced mushrooms
• ¼ tsp salt
• 3T melted butter
FRITTATA
• 5 eggs
• ¼ tsp salt
• 2 T water
• 2 T butter
Day before:
Melt 3T butter in a frying pan, and add mushrooms and salt. Cook and stir until mushrooms start to brown. Remove mushrooms and add onions. Sautee over very low heat until limp and golden, 25 – 30 minutes. Stir in mushrooms, then reserve a half cup for breakfast. Serve rest over steaks or sautéed chicken breasts for dinner
Next morning:
Put a non-stick skillet over low heat, and melt the 2T of butter. Beat the eggs, water and salt together until uniform in color, then pour gently into the skillet. Let cook without stirring until nearly set. (If you are good, you can flip it over. I can’t without getting an eggy mess everywhere). Spread the mushroom onion mixture evenly over the surface, and let cook for another minute or two. Cut into wedges and serve.
NOTES:
Other toppings including roasted peppers, chopped salami, olives, capers, tomatoes or any other savory food that you prefer work well.
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