Parmesan Mushroom Green Onion Frittata

Mushroom and Spring Pea Frittata
Print Recipe
Servings
4
Servings
4
Mushroom and Spring Pea Frittata
Print Recipe
Servings
4
Servings
4
Ingredients
  • 2 tablespoons unsalted butter
  • 1/2 pound oyster or crimini mushrooms cleaned and chopped
  • 1/4 cup fresh spring peas or snap peas chopped
  • 3 large garlic cloves thinly sliced
  • 8 large eggs
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons fresh chives minced
  • 2 teaspoons olive oil
Servings:
Instructions
  1. Preheat broiler on high to 500 degrees.
  2. Heat butter in an oven-safe, medium skillet on medium-high heat.
  3. Add mushrooms and cook until the moisture starts to release and they are slightly caramelized, about 5-6 minutes.
  4. Add peas and garlic and cook an additional 1-2 minutes.
  5. Remove mixture from pan and let it cool.
  6. Whisk together eggs, salt and pepper; add chives.
  7. Once mushroom mixture has cooled, add it to the eggs and mix thoroughly.
  8. Wipe out the pan to remove any food particles that would cause the eggs to stick. Heat the skillet on high heat, add oil and swirl to cover entire surface.
  9. Add egg mixture to pan. Use a rubber spatula to ensure eggs are not sticking to the sides of the pan; lower heat to medium-high if needed.
  10. Once eggs begin to set, place skillet on top oven rack below broiler.
  11. Broil until browned and firm to the touch, about 2-3 minutes.
  12. Cool slightly before serving.
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